Spicy Asian Ice Box Cookies Recipe by Richard Scott Cunningham
Cooking Instructions 1 Combine flour,ground ginger,baking soda,salt,5 spice powder,cloves and cinnamon in medium bowl;set aside 2 Beat butter and sugar with electric mixer on medium speed until creamy. Add molasses and egg; beat until light and fluffy. Gradually beat in flour mixture until well blended. Add crystallized ginger and orange peel. Beat until mixture forms dough. 3 Transfer dough to smooth,dry surface. Pat dough into 8x5 inch rectangle about 1 inch thick. Wrap in plastic wrap; refrigerate about 4 hours or until firm 4 Preheat oven to 350 f. Line baking sheets with parchment paper. 5 Cut dough into 1/4 inch thick slices. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until cookies are deep golden brown. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Store in airtight container. 1 Combine flour,ground ginger,baking soda,salt,5 spice powder,cloves and cinnamon in medium bowl;set aside 1 Combine flour,ground ginger,baking soda,salt,5 spice powder,cloves and cinnamon in medium bowl;set aside 2 Beat butter and sugar with electric mixer on medium speed until creamy. Add molasses and egg; beat until light and fluffy. Gradually beat in flour mixture until well blended. Add crystallized ginger and orange peel. Beat until mixture forms dough. 2 Beat butter and sugar with electric mixer on medium speed until creamy. Add molasses and egg; beat until light and fluffy. Gradually beat in flour mixture until well blended. Add crystallized ginger and orange peel. Beat until mixture forms dough. 3 Transfer dough to smooth,dry surface. Pat dough into 8x5 inch rectangle about 1 inch thick. Wrap in plastic wrap; refrigerate about 4 hours or until firm 3 Transfer dough to smooth,dry surface. Pat dough into 8x5 inch rectangle about 1 inch thick. Wrap in plastic wrap; refrigerate about 4 hours or until firm 4 Preheat oven to 350 f. Line baking sheets with parchment paper. 4 Preheat oven to 350 f. Line baking sheets with parchment paper. 5 Cut dough into 1/4 inch thick slices. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until cookies are deep golden brown. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Store in airtight container. 5 Cut dough into 1/4 inch thick slices. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until cookies are deep golden brown. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely. Store in airtight container. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Glass Noodles with Shrimp & Bok choy Tiramisu Chipotle Burger Sauce! Asian Wonton Tacos Shiitake Mushroom Chipotle Turkey Burger! Glass Noodles with Shrimp & Bok choy Tiramisu Chipotle Burger Sauce! Asian Wonton Tacos Shiitake Mushroom Chipotle Turkey Burger! Manicotti 🍝Saffron Rice🍝 Azuki & Sweet Potato Sour Cream Salad 🥟🥐Homemade Samosa Patti🥐🥟 My Oatmeal <3 Falahari Thali Banana Chips Jumbo Cornish Pasties. 🇦🇺 ☺️💖🧞‍♂️🥕🥓🍗🧀 🍇😍 Lacha paratha💝 لچھہ پراٹھا💝 Caramel popcorn Manicotti 🍝Saffron Rice🍝 Azuki & Sweet Potato Sour Cream Salad 🥟🥐Homemade Samosa Patti🥐🥟 My Oatmeal <3 Falahari Thali Banana Chips Jumbo Cornish Pasties. 🇦🇺 ☺️💖🧞‍♂️🥕🥓🍗🧀 🍇😍 Lacha paratha💝 لچھہ پراٹھا💝 Caramel popcorn