Ginger Nut Cookie Recipe

ginger nut cookie recipe

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  • A small sweet cake, typically round, flat, and crisp

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Apricot-Ginger Cheese Danish

Apricot-Ginger Cheese Danish

1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup Smucker's® Apricot Preserves
1/2 teaspoon finely chopped crystallized ginger
2 oz cream cheese, softened (1/4 cup)
1 tablespoon sugar
1 1/2 teaspoons Pillsbury BEST® All Purpose Flour
1/4 teaspoon vanilla
1 tablespoon water
1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

1. Heat oven to 375°F. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. On ungreased large cookie sheet, place 2 rounds side by side; press joining edges together to form figure-eight shape. Press each round until 3 inches in diameter and about 1/4 inch thick. Press 1 1/2 inch indentation in center of each round. Repeat with remaining rounds to make 4 figure-eights, placing 3 inches apart on cookie sheet.
2. In small bowl, mix preserves and ginger. In another small bowl, stir cream cheese, sugar, flour and vanilla until smooth.
3. Fill 1 indentation on each figure-eight with 1 tablespoon preserves mixture. Fill other indentation on each figure-eight with 1 rounded tablespoon cheese mixture.
4. In small bowl, beat egg and water with wire whisk or fork until well blended. Carefully brush edge of dough with egg mixture; sprinkle with almonds. Bake 10 to 14 minutes or until light golden brown. Cool 10 minutes before serving.

Pumpkin Walnut Scones

Pumpkin Walnut Scones

Office treat! Recipe to follow.
Here it is:
2 cups whole wheat pastry flour
1/4 cup raw sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup Earth Balance
1/2 cup pumpkin
2 tbsp ground Flax Seed in 2 tbsp water for 1 egg
1 tablespoon vanilla
1/4 cup chopped walnuts

Turn oven on to 375F. In a large bowl combine flour, sugar baking power, baking soda, salt, cinnamon, ginger and nutmeg. Cut the margarine into the dry mixture using a fork or pastry cutter. Add walnuts.
In a small bowl, beat together the pumpkin, vanilla and flax seed. Pour into dry mixture and combine. Using your hands fold together until you can form a ball, then gently pat into a disc.
Cut the disc in half, then in quarters and finally in eighths. Move each triangle onto a parchment lined cookie sheet.
Bake for 17 minutes. Cool.

ginger nut cookie recipe

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