Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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Spice cookies just like Grandma used to make--buttery and crisp, so good they don't need frosting.
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup and vanilla; continue beating until well mixed. Add all remaining ingredients except powdered sugar; beat at low speed until well mixed.
Divide dough into thirds. Shape each third into round ball; flatten to 1/2-inch thickness. Wrap in plastic food wrap. Refrigerate 1-2 hours until firm or up to 3 days.
Heat oven to 375°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 to 3-inch star cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely. Sift powdered sugar over cooled cookies.
Dietary Fiber: 0g
I divide this recipe into 3 logs, chill them, and simply slice them into 2 dozen per log. Bake as directed. Simple, easy, and delicious anytime.
The best ginger cookie recipe ever. I t is a holiday staple around our house now.
This recipe makes delicious cookies and I have emailed or shared it with at least three people in the past two weeks. I used the dark corn syrup instead of molasses. One recipe made 4 - 5 dozen 4 inch gingerbread men.
I have to be the Queen of these cookies. I have been making them for 10 years, every December.When I lived in NYC I sent them West. Now I mail them East and points further North from where I live in California. Everybody loves them. I'm late this year. About to start mt first batch.
I found the dough to be too dry so I just added a little water to make pliable. I would cut the flour down to 2 1/2 cups next time. I also added a 1/2 tsp. of cardamom. It was a very nice and tasty cookie. I will be adding this to my Christmas baking list for the years to come.
Easy to make, easy to roll out and cut. Taste was exceptional.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/634
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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