I'm sharing my all time favorite Gingerlicious cookie recipe with you. It's not really my recipe. The cookie recipe comes from Magnolias.
If your in the market for a new baking cookbook to add to your Christmas list, include this one, you won't be disappointed.
The vanilla cupcake recipe is also very tasty.
This is one of the cookies chosen to be on the cookie tray at the upcoming Holiday Savon Premier and lets just say, I don't mess around when choosing cookies for an event, only the best can appear on that tray!
Magnolia's Vanilla Cupcakes
Makes 2 dozen.
Note: For a layer cake instead of cupcakes, divide batter between two 9-inch rounds and bake layers for 30 to 40 minutes. From "More from Magnolia" by Allysa Torey (Simon & Schuster, $27).
For cupcakes:
• 11/2 c. self-rising flour
• 11/2 c. all-purpose flour
• 1 c. (2 sticks) unsalted butter, softened
• 2 c. sugar
• 4 large eggs, at room temperature
• 1 c. milk
• 1 tsp. vanilla extract
For icing:
• 1 c. (2 sticks) unsalted butter, softened
• 6 to 8 c. powdered sugar, divided
• 1/2c. milk
• 2 tsp. vanilla extract
To make cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine self-rising flour and all-purpose flour and reserve. In a large bowl, using an electric mixer fitted with a paddle attachment on medium speed, cream butter until smooth. Add sugar gradually and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add flour in three parts, alternating with milk and vanilla extract. With each addition, beat until ingredients are incorporated; do not overbeat. Using a rubber spatula, scrape down batter in bowl to make sure ingredients are well-blended. Carefully spoon batter into cupcake liners, filling them about3/4full. Bake 20 to 25 minutes, or until a cake tester inserted into center of cupcake comes out clean. Cool cupcakes in tins for 15 minutes. Remove from tins to a wire rack and cool completely.
To make icing: In a large bowl, using an electric mixer fitted with a whisk attachment on low speed, combine butter, 4 cups powdered sugar, milk and vanilla in a large bowl. Mix until combined, increase speed to medium and beat until mixture is smooth and creamy, about 3 to 5 minutes. Gradually add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be a good spreading consistency (you may not need all of powdered sugar). If desired, add a few drops of food coloring (pink is the bakery's best-selling color) and mix thoroughly. Spread icing over cupcakes and serve (icing can be stored in an airtight container at room temperature for up to 3 days).
Iced Ginger Cookies
Makes 30 cookies.
From "More from Magnolia."
• 2 c. flour
• 2 tsp. baking soda
• 1 tsp. ginger (I add a teaspoon or two of crystallized ginger to the batter)
• 1 tsp. cinnamon
• 1/2tsp. salt
• 3/4c. vegetable oil (preferably canola)
• 1 c. granulated sugar, plus extra for sprinkling
• 1 egg, at room temperature
• 1/2c. light unsulphured molasses
• 1/2c. powdered sugar, sifted
• 1 tbsp. solid vegetable shortening
• 2 tsp. water
To make cookies: Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, ginger, cinnamon and salt and reserve. In a large bowl, using an electric mixer fitted with a paddle attachment on medium speed, beat together oil and 1 cup granulated sugar for 2 to 3 minutes. Add egg and molasses and beat well. Add flour mixture and mix thoroughly. Drop by rounded teaspoons onto ungreased or parchment-lined cookie sheets, leaving several inches between for expansion. Sprinkle lightly with granulated sugar and bake 12 minutes. Cool cookies on sheets for 5 minutes, then remove to a wire rack to cool completely.
To make icing: In a small bowl, using an electric mixer fitted with a whisk attachment on medium speed, combine powdered sugar, shortening and water and beat until smooth and creamy, about 1 minute. Cover until ready to use. When cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let icing set before stacking cookies or they will stick together.
Enjoy a Gingerlicious day!
Happily,
Jill 00 (Two hugs are better than one)
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