A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pepperidge Farm Ginger Man Cookies
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- #32378
For those who appreciate traditional flavors, this recipe for Pepperidge Farm's ginger man cookies marries molasses and a mix of warming spices to create a stand-out cookie.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup packed dark brown sugar
3/4 cup granulated sugar
1/2 cup shortening
1/4 cup molasses
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
directions
Preheat the oven to 300 degrees F. Grease 2 baking sheets.
Combine the brown sugar, granulated sugar, shortening, molasses, eggs, and vanilla in a mixing bowl. Beat on medium speed with an electric mixer until smooth, scraping down the sides of the bowl as needed.
In another bowl, mix together the flour, baking soda, baking powder, ginger, salt, cinnamon, and ground cloves. With the mixer running on low speed, slowly add the flour mixture to the egg mixture.
Divide the cookie dough in half. Place half on a floured work surface. Roll the cookie dough out to 1/4-inch thick with a floured rolling pin. Cut as desired with cookie cutters. Transfer the cookies to the greased baking sheet. Place the cookies in the oven and bake at 300 degrees F for 15-18 minutes.
While the cookies are baking, roll out the remaining dough and repeat the process. Re-roll any dough scraps as needed. For best results, only bake one sheet of cookies at a time. You can chill the unused dough while the cookies bake, if desired.
Remove the cookies from the baking sheet and let cool on a wire rack. Decorate as desired. Store the cookies in an airtight container.
nutrition data
100 calories, 3 grams fat, 17 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
The dough for this recipe was too sticky, I had to add another 1/2 cup of flour. This recipe also should have suggested putting the dough into the refrigerator before cutting to make it easier to handle.