"Easy Baking with Lindsey"
Bake, Love, Give
Deb Cohen - Owner/Baker...Left
Sue Ross - Co-Owner...Right
These cookies are incredibly buttery, crisp, and full of flavor. They
are delicious and addictive! Try making them into ice cream
sandwiches or crushing them for a yummy cheesecake crust.
1) 2 cups all-purpose flour
2) 2 teaspoons baking soda
3) ½ teaspoon salt
4) 1 teaspoon cinnamon
5) 2 teaspoons ground ginger
6) ½ teaspoon ground cloves
7) 1 ½ sticks unsalted butter (12 tablespoons)
8) 1 cup sugar plus ½ cup sugar for rolling cookies
9) 1 large egg
10) ¼ cup molasses
1) Preheat oven to 350 degrees.
2) Cream together butter and 1 cup sugar with an electric mixer.
3) Beat on medium until butter is lighter in color and fluffy.
4) Add the egg and mix until well incorporated.
5) In a separate bowl, mix together dry ingredients and spices.
6) Add ½ the dry ingredients and mix on low until incorporated.
7) Add the molasses and mix until incorporated
8) Add the remaining dry ingredients, mixing on low until incorporated.
9) Use a small scooper to scoop balls of dough.
10) Roll each dough ball in your hands until round; roll in sugar until coated.
11) Place the dough balls on a baking sheet lined with parchment; allow
space for cookies to spread.
12) Bake for 15-20 minutes at 350 until surface is crackled and cookies
are firm to the touch.
13) Makes approximately 3 dozen cookies.
14) Add the remaining dry ingredients, mixing on low until incorporated.
Mimi's Mother's Day Cheesecakes
Our mother – “Mimi” to her grandchildren – LOVES cheesecake and
flavors like lemon and ginger. In this recipe, we combine these
favorite elements into personal cheesecakes, baked in
adorable paper cups for a special Mother’s Day treat.
1) 8-10 homemade gingersnap cookies (see recipe), crushed in the blender and made into crumbs
2) Two 8-oz packages of cream cheese, softened
3) ¾ cup sugar
4) 2 eggs
5) 1 teaspoon vanilla extract
6) The zest of one lemon
7) 8 individual baking cups
1) Preheat the oven to 350 degrees.
2) Place 1 tablespoon of cookie crumbs in the bottom of each baking cup.
3) In an electric mixer, cream together the cream cheese and sugar until smooth.
4) Add 2 eggs and beat until smooth.
5) Add vanilla and lemon zest. Mix until combined.
6) Spoon cream cheese mixture over cookie crumbs in each cup.
7) Fill to near the top of the cup.
8) Bake at 350 for approximately 20 minutes.
9) When done, the outer edges should look set while the center may jiggle a bit.
10) Cakes should not brown.
11) Remove the cakes from the oven to cool.
12) Sprinkle a small amount of gingersnap crumbs in the center of each cake.
13) After cooling, the cakes should be refrigerated until serving.
14) Makes approximately 8 individual cakes.