This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Ginger Pennies
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- #73047
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 cup flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1/4 cup molasses
directions
Set the oven at 325 degrees F. Line baking sheets with parchment paper.
In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In an electric mixer, blend the butter, sugar, egg, and molasses. Slowly add the dry ingredients to the molasses mixture, beating just until blended.
Transfer the mixture to a 1-gallon zipper freezer bag. Close it securely. Cut off a small piece of the corner of the bag.
Using the bag as a piping bag, pipe 1/4-inch dots onto the baking sheets. Bake the cookies for 5 minutes or until they are set. Transfer to wire racks to cool.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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