1 cup Crisco (none other will do!)
1/4 cup soft butter
1/3 cup molasses
1-2/3 cups sugar
4 cups flour
3 tsps baking soda
2 tsp cinnamon
1 tsp salt
1 tsp ground cloves
1 tsp ground ginger
Melt shortening and butter and cool for 15 minutes.
Mix shortening mixture with molasses, sugar and eggs. Stir in all the remaining ingredients – this can be done on an electric mixture to ensure good blending.
Shape dough into 1″ balls and roll in more sugar. Place 2″ apart on a parchment lined baking sheet. Bake at 350 for 10-12 minutes. Cool.
Melt 18 oz of good quality white chocolate – do NOT use candy melts -yuck!
Dip half of the cookies in the melted chocolate and place on a wax paper lined baking sheet. Immediately sprinkle on a few pieces of crystallized ginger and then let the white chocolate set.
NOTE: These cookies freeze well for 2-3 months.
2-1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Mix altogether with a wire whisk and set aside.
In a mixer bowl, cream:
1/2 cup Crisco (no other brand!)
1/2 cup room temperature butter (no margarine!!!!)
3/4 cup brown sugar
3/4 cup white sugar
2 tsp vanilla
When all well incorporated, add the dry ingredients and mix well.
Add 2 cup dark chocolate bits (I use Guittard) and 1 cup mini chips.
Scoop onto parchment lined sheets. Bake at 375 for 10-12 minutes – remove cookies before they look done. They will continue to bake a bit after you remove them from the oven.
NOTE: To be even more decadent, after cookies are cooled, melt some more of the dark chocolate bits (with a tsp of Crisco) and then dip the cookies in the chocolate
- 2/3 cups sugar
- Zest of 1 lemon
- 3 eggs – save the whites for later use in this recipe
- 4 egg yolks
- 1/2 cup lemon juice
- 1/4 cup lime juice
- 1/2 stick (2 oz) cold butter diced
Combine sugar and zest – then add the eggs and yolks, lemon juice, lime juice. Whisk together well. Continue reading
- 1-1/2 cups flour
- 1/4 tsp apple pie spice
- 6 tbsps cold butter diced
- 1/2 cup almond flour
- 2 tbsps sugar
- 1 egg yolk
- 1-2 tbsps cold water
- 1/4 tsp almond extract
In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend. Add the butter and pulse 5-6 times. Add the yolk, extract and 1-2 tbsps water to form a dough. Wrap in plastic and refrigerate 15-20 minutes. Continue reading
You will need four 4-1/2″ diameter springform cheesecake pans and popsicle sticks
- 1 cup graham cracker crumbs
- 3 tbsps sugar
- 3 tbsps melted butter
Mix until all well combine – divide among the 4 pans and pat down.
Bake at 300 degrees for 7 minutes. Continue reading
In a food processor, put
- 1-1/2 cups almond flour
- 1-1/2 cups confectioners sugar
Pulse a few times to blend, then add
- 1 egg white
- 1 tsp almond extract
- 1-1/2 cups flour
- 2 tbsps confectioners sugar
- pinch salt
- 1/2 cup cold butter cut into small cubes
- about 3 tbsps water
Place the flour, sugar and salt into a food processor, Pulse a few times to blend. Add the butter and pulse about 8 times. Add half of the water and pulse and see if it comes together. If it is too dry, add the rest of the water, pulse until it almost comes together. Remove, wrap and refrigerate. Continue reading