BEST SEAFOOD DC RECIPES
BEST-EVER CHEWY GINGERBREAD COOKIES RECIPE - BETTYCROCKER.COM
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don’t you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 1 hours 30 minutes
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50 , CarbohydrateContent 8 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 45 mg, SugarContent 5 g, TransFatContent 0 g
BEST-EVER CHEWY GINGERBREAD COOKIES RECIPE - BETTYCROCKER.COM
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don’t you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by Betty Crocker Kitchens
Total Time 3 hours 30 minutes
Prep Time 1 hours 30 minutes
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50 , CarbohydrateContent 8 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 45 mg, SugarContent 5 g, TransFatContent 0 g
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From dc.eater.com
From dc.eater.com
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From allrecipes.com
From allrecipes.com
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From tripadvisor.com
From tripadvisor.com
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From allrecipes.com
From allrecipes.com
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From chicago.eater.com
From chicago.eater.com
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From dinnerthendessert.com
From dinnerthendessert.com
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From washingtonpost.com
From washingtonpost.com
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From allrecipes.com
From allrecipes.com
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From allrecipes.com
From allrecipes.com
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From foodandwine.com
From foodandwine.com
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Mar 16, 2020 · Stone crabs at Joe’s Seafood, Prime Steak, and Stone Crab in downtown DC. Photograph by Scott Suchman Joe’s Prime Steak, Seafood, and Stone Crab 750 15th St., NW The Miami-born steak-and-seafood house gets an A+ for its delivery …
From washingtonian.com
From washingtonian.com
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From adelphiaseafood.com
From adelphiaseafood.com
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From cameronsseafood.com
From cameronsseafood.com
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From locations.harristeeter.com
From locations.harristeeter.com
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From chicago.eater.com
From chicago.eater.com
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From foodandwine.com
From foodandwine.com
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From rasamalaysia.com
From rasamalaysia.com
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