Buttery Gingersnap Cookies, Whipped Cream Frosting

HSN_CookiePressManual10 8/4/10 10:34 PM Page 29

Buttery Gingersnap Cookies

Makes 7 dozen cookies

3/4 cup unsalted butter, softened 3/4 cup dark brown sugar, packed 3/4 cup molasses

1 large egg

2 teaspoons vanilla extract 1/2 teaspoon kosher salt

1 teaspoon baking soda

4 cups unbleached all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon ground allspice

1Preheat oven to 375 degrees.

2With an electric mixer, cream the butter and sugar until uniformly blended, about 1 minute. Scrape bowl.

3Add molasses, egg and vanilla and mix for 1 minute. Scrape bowl again.

4Add remaining ingredients and mix on lowest speed just until dry ingredients are incorporated.

5Fill cookie press to MAX line; attach desired disc; press cookies onto foil-lined cookie sheets.

6Bake for 10-15 minutes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Makes 1 1/2 cups

1 cup heavy whipping cream 1/2 teaspoon vanilla extract 1/4 cup powdered sugar

Sprinkles, jimmies, coconut or colored sugar, for decorating, as desired

1Whip cream, vanilla and powdered sugar until stiff peaks form.

2Fill cookie press to MAX line.

3Attach one of the pastry tips.

4Decorate cookies with frosting as desired.

5Top with sprinkles.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef