|Food and Feast in Tudor England|
|by Alison Sim|
This book provides a readable overview of Tudor food and eating habits. Chapters cover kitchens and cooking, what people drank, food and health (i...
Results 1 - 10 of 282 for rolled ginger cookies
In saucepan combine ... cool. Add eggs, ginger, cinnamon, salt ... form stiff dough. Roll 1/4 inch thick; ... sheet. Bake at 350 degrees for 8-12 minutes.
Cream shortening and ... flour, soda and ginger and add to ... in the remainder. Roll out thick or thin. Sprinkle with sugar and bake in a moderate oven.
Mix all ingredients ... add flour (enough flour so dough can be rolled out). Use floured cutting board. Use cutters. Bake at 350 degrees for 15 minutes.
Cream shortening and ... Chill 3 hours. Roll dough 1/8-inch thick ... at 370°F for 5 to 6 minutes. Cool slightly; remove to rack. Makes about 5 dozen.
Bring shortening, sugar, ... add egg. Sift dry ingredients and add to mixture. Mix well and chill. Roll, cut out, and bake at 375 degrees for 12 minutes.
Add about 9 cups flour; chill and roll out to cut. Bake at 350. Take out of oven while still puffed up. Frost while hot.
Cream shortening and ... molasses and vinegar. Mix in dry ingredients. Chill. Roll and cut. Bake at 375 degrees for 5-10 minutes on greased cookie sheet.
Cream butter and ... molasses and beat. Add sifted dry ingredients. Alternately with sour milk. Chill. Roll thin. Bake in 350 degree oven for 10-15 minutes.
Grease a cookie ... lightly floured surface, roll each 1/3 of ... Cool 1 minute, remove to a wire rack. Makes 60. Chill dough overnight for best results.
Cream shortening and ... Chill 3 hours. Roll dough 1/8 inch ... Bake at 375 degrees for 5-6 minutes. Cool slightly and remove to wire rack. Makes 5 dozen.
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