Checkered Past Checkered Past
Wickersham, Ron
Buy this Art Print at AllPosters.com


 

 

 

BookBrowser

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Cookie Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Brown Sugar Ginger Crisps

 

 

 

"Cookies are made of butter and love."
~ Norwegian Proverb


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]


Your patronage of our affiliate partners supports this web site.  We thank you!

 

 Old Grind
Old Grind
Wickersham, Sandi
Buy this Art Print at AllPosters.com

 

 

Brown Sugar Ginger Crisps
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

2 sticks (1 cup) unsalted butter at room temperature
1 cup firmly packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger (about 3 ounces)
1/4 teaspoon ground ginger
1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt

In bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger and the ground ginger. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well. Drop teaspoons of the batter about 3 inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350-degree F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.
Makes about 50 cookies.
 

Featured Archive Recipes:
Paul Prudhomme's Brown Sugar Cookies
Craig Claiborne's Cardamom Cookies
Maida Heatter's Mother's Gingersnaps
Old-Fashioned Gingerbread Cookies
Gingerbread Biscotti
 

Index - Cookie Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: February 10, 2003.