Shop Sale at Williams-Sonoma

Holiday Cookies main page

Almond crisps with glazed almonds
Almond tuiles
Chocolate crinkles
Chocolate truffles
Christmas pastries
Christmas rosettes
Cranberry pistachio biscotti
Date squares
Festive shortbread
Ginger bread dough
Ginger snaps
Gingerbread snowflakes
Glazed holiday stars
Holiday sugar cookies
Irish shortbreads
Italian Christmas pastries
Lemon shortbread cookies
Madeleines
Melting moments
Pecan crescents
Pistachio orange lace cookies
Raspberry squares
Robert Linxe's chocolate truffles
Russian tea cakes
Shortbread sticks dipped in caramel
Snowballs
Stained-glass cookies
Sugar cookies
The stars
Tom's thumbprints
Vanilla wafers
Walnut crescents
Walnut raspberry brownies

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GINGER SNAPS

Makes about 140

1 cup molasses
1/2 cup light brown sugar
1 cup shortening
1 tablespoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 teaspoon salt
3 14/ to 3 1/2 cups all-purpose flour


Preheat oven to 350 degrees.
Combine molasses, sugar, shortening, and baking soda in saucepan. Bring to boil. The mixture will bubble. Cool mixture.
Add the remaining ingredients. Knead well on a working surface.
Chill dough for a few hours or more. Or freeze dough in several small batches.
Roll very thin with a rolling pin. Cut with a 2-inch round cutter. Place on cookie sheet and bake or 12 minutes.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.