Any Cookie Bakers Here? Especially Xmas Cookies?

[RESORT2ME Senior Member Find all posts View Profile Close RESORT2ME]

Sounds yummy! Are these good for cookie tins? I need cookies that won't moosh all over their neighbors

Not from experience as they don't get packed away around here. However, I suppose you may wish to tap each JAMmed edge in powdered sugar. Maybe even layer on waxed paper, just as a precaution.

I like orange marmalade and I'm sure that would tend to ooze out with other cookies stacked on top.

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

Not from experience as they don't get packed away around here.

Oh, I am sure they get "packed away" but not in a gift tin I'll save these to try after the gift cookies are done. I have only a few more batches to make!

I love doing the baking and all but I am just as happy when it's all over for the year

[riverdees05 Platinum Contributor Find all posts View Profile Close riverdees05]

Anyone have a really good GingerBread Cookie recipe?

[chellej Senior Member Find all posts View Profile Close chellej]

I have a really good ginger snap recipe - they are kind of chewy.

3/4 c crisco
1 cup sugar
1 egg beaten
1/4 tsp salt
2 tsp baking soda
1 3/4 cup flour
5 Tblsp Molasses
1 tsp cinnamon
1 tsp giner
1/2 tsp cloves.

Cream criso & sugar. Add egg & Molasses. Add dry ingredients.

roll into 1/1/2 inch balls and roll in sugar

Place far apart on cookie sheet because they flatten out. Bake at 350 for 12-15 minutes

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

I baked these last night

Anyone have a really good GingerBread Cookie recipe?

Gingerbread Cutouts

1/2 cup butter
1./2 cup brown sugar
1/2 cup nolasses
1 egg
3 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 ground cloves (I use Allspice or Nutmeg)
1 to 2 TBLS cold water (I left this out)

Cream butter and sugar. Mix in molasses and egg. Combine flour and spices in small bowl and then mix into creamed mixture. Mix well. Cover and refridgerate for 1 hour or more.

Roll out dough on floured surface to 1/4" thickness. Cut shapes. Place 2" apart on greased sheet.

Bake at 350 for 9-11 minutes or until edges are firm. Cool on racks. Frost as desired (or not). Makes about 2 dozen cookies.

My added notes: I easily doubled this recipe using a stand mixer. I think the cookies could use more spice so will bump up the ginger and cinnamon next time. The dough was really easy to work with and I LOVE that. Cookies baked up very well in stated time (9-11 minutes).

[tonyg Goomba & Super Moderator Find all posts View Profile Close tonyg]

Here's some recipes - go wild girls (and you too Frank):
Visit with Santa Claus at northpole.com