Giant Ginger Cookies

giant-ginger-cookies

Giant Ginger Cookies
 
Giant Ginger Cookies These soft chewy ginger delights make wonderful gifts for the holidays. Very easy and quick to make! Be sure to not overcook them, so they are extra chewy. Yield: twenty-five 4-inch cookies Bake 350°F 12 mins to 14 mins per batch
Author:
Recipe type: Dessert
Ingredients
  • 4 ½ cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 ½ cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup molasses
  • ¾ cup coarse sugar or granulated sugar
Instructions
  1. In a medium mixing bowl sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
  2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
  3. Shape dough into 2-inch balls using ¼ cup dough. Roll balls in the ¾ cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
  4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.
  5. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
  6. Makes 25 4-inch cookies.

 

Cinnamon Stars

Cinnamon Stars: Zimtsterne

Cinnamon Stars: Zimtsterne
 
Cinnamon Stars: Zimtsterne (Germany) adapted by a Food Network Recipe These beautiful cookies are chewy, puffs of sweetness. These are not easy to make. So if this is your first time, give yourself a full day to do it!
Author:
Recipe type: Goodies
Cuisine: German
Ingredients
  • 2¼ cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
  • 15 ounces sliced almonds, with skin (about 4½ cups)
  • 1¼ teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest
Instructions
  1. Sift the confectioners' sugar.
  2. Put ½ cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside ⅔ cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of waxed paper on the work surface and dust with confectioners' sugar.
  7. BE VERY GENEROUS WITH DUSTING OR IT WILL STICK LIKE CRAZY!
  8. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about ¼-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  9. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  10. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Notes
Busy Baker's Tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.