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Рецепт rustic BUTTERSCOTCH spice GINGER cookie

Name: rustic BUTTERSCOTCH spice GINGER cookie
Cuisine: Canadian
Ingredients: . >> 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

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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

Порций: 24 cookies

Kid Friendly

Быстро и легко

Canadian

Ингредиенты

. >> 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

Инструкции

. 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