Monday, December 9, 2013

Check recipes at Challenge Dairy! Double Ginger Cookies! Just perfect for leaving for Santa!

Be sure to check out http://challengedairy.com/recipes/cookies/double-ginger-cookies. You can find this recipe plus many more to make your cook swap extra special this year!

Double Ginger Cookies

Minced fresh ginger root and ground ginger combine for a depth and complexity of flavor that pleases any ginger lover.
Double Ginger Cookies
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Ingredients

  1. ¾ cup (1½ sticks)Challenge Unsalted Butter
  2. 2 teaspoonsground ginger
  3. ½ teaspoonsalt
  4. 1¼ cupsugar + additional sugar for coating
  5. ¼ cupmolasses
  6. 1large egg
  7. 2½ cupsall purpose flour
  8. 1½ teaspoonsbaking powder
  9. 1 teaspoonbaking soda
  10. 3 Tablespoonsfinely minced fresh ginger root

Directions

  1. Step 1

    Preheat oven to 375°F.
  2. Step 2

    Cream butter, ginger, salt and 1¼ cups sugar. Blend in molasses and egg. Combine flour, baking powder and baking soda; blend into the mix. Stir in minced ginger. (Chill dough slightly if desired for ease of handling and to reduce spread.)
  3. Step 3

    Form dough into 1-inch balls and roll in sugar to coat, then arrange approximately 2-inches apart on a buttered baking sheet.
  4. Step 4

    Bake 10 minutes. Let cool on the baking sheet for 2-3 minutes before transferring to racks to finish cooling. Store in an airtight container.
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More Great Recipes from Barber's Milk Products!


Cranberry Barber's Buttermilk Biscuits

INGREDIENTS
2 1/2 cups of your favorite biscuit mix
2/3 to 1 cup Barber’s Whole Buttermilk
2 tbsp brown sugar
1 cup chopped dried cranberries

DIRECTIONS
  1. Preheat oven to 425 or to suggestion on biscuit mix box.
  2. To dried biscuit mix stir in brown sugar and whole dried cranberries.
  3. Make a well in middle of biscuit mix in bowl and pour in Barber’s Whole Buttermilk.
  4. Using a fork stir mixture together until it forms a soft ball.
  5. Place mixture on work surface lightly floured with more biscuit mix and pat out about 1/2 inch thick.
  6. Cut with a floured biscuit cutter and place on ungreased baking sheet.
  7. Lightly brush tops with Barber’s buttermilk.
  8. Bake until golden brown. Serve hot.
Tips:
For more “scone” type biscuits pat dough out to about 1/2 inch thick on floured work surface and cut into squares using a knife.
These biscuits can be made with any of your favorite dried fruits that are now readily available in most supermarkets. Try cherries, blueberries, raisins or chopped apricots for a real treat!

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