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A initial rustic ginger and butterscotch cookie will inch you towards holiday baking.
The aroma and flavour is addictive and the cut-out cookies stand on their own merit.
For a dedicated post...refer to:
http://www.foodessa.com/2016/12/butterscotch-spice-ginger-cookie.html
Raciónes: 24 cookies
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Ingredientes
- . >> WET:
- . 1/2 cup unsalted butter, softened
- . 1/2 cup grapeseed oil
- . 1/4 cup granulated sugar
- . 1/2 cup brown sugar, packed
- . 3 xLarge eggs, room temp.
- . >> DRY:
- . 3-1/8 cups all-purpose flour
- . 1 pkg. [(175g) box] butterscotch pudding mix (cook-and pie filling mix only)
- . 1 Tbsp. ground ginger powder
- . 1 tsp. baking powder
- . 1-1/2 tsps. ground cinnamon
- . 1/8 tsp. sea salt
Direcciones
- . In a medium bowl, combine and whisk together the DRY ingredients. Set aside.
- . In a large bowl, cream together the butter, oil and sugars with an electric beater on MEDIUM. Beat in the eggs for a few minutes more.
- . Gradually add the DRY mixture to the WET mix until just combined. Do not over-mix.
- . Divide the dough and shape them into discs. Cover in plastic wrap and refrigerate for at least 1 hour.
- . >> ASSEMBLY after refrigeration: Pre-heat oven to 350F. Prepare 2 jumbo (or 3 large) parchment lined baking pans. Position rack in the center of the oven.
- . On a lightly floured surface, roll out 1 dough at the time to a 1/4 inch thickness. Cut with lightly floured, small-medium sized cookie cutters. Gently place the cookies about 1 inch apart on the prepared baking pan.
- . BAKE for about 10-12 minutes or until lightly golden on the edges. Leave them on the pan for 2 more minutes before transferring them onto a cooling rack for about one hour.
- . Leave them naturally rustic looking or decorate them as you please. These cookies store very well in an airtight container for 2 weeks or freeze up to 2 months.
- . Happy baking from Claudia's kitchen...FOODESSA.com
