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Popular in Food

Santa's Spicy Gingersnappers

This Christmas drop cookie recipe will quickly become a family favorite when they sample the yummy pecan topping and orange glaze.

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  • Yields: 3 dozen large cookies
  • Prep: 45 mins
  • Bake: 12 mins to 13 mins 350°F
  • Cool: 2 mins

Santa's Spicy Gingersnappers

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Place raisins and butter in food processor; process until raisins are chopped and combined with butter. Transfer mixture to extra-large bowl. With electric mixer beat in brown sugar, eggs, crystallized ginger, orange peel, and vanilla until creamy.
  2. In medium bowl combine flour, pecans, cinnamon, baking soda, baking powder, nutmeg, ginger, and salt. Gradually beat flour mixture into butter mixture. Mix until well combined.
  3. With a 2-tablespoon cookie scoop drop dough 4 inches apart on an ungreased cookie sheet. Flatten tops lightly. Spoon 1 teaspoon Pecan Topping onto the center of each unbaked cookie.
  4. Bake 12 to 13 minutes or until edges are just set. Let cool on pan for 2 minutes; transfer cookies to cooling rack. Cool completely.
  5. Drizzle cooled cookies with Orange Glaze. Makes 3 dozen large cookies.

Pecan Topping

Ingredients

Directions

  1. In small bowl combine raisins, pecans, sour cream, and caramel topping. Cover and chill until ready to use.

Orange Glaze

Ingredients

Directions

  1. In a small bowl, stir together powdered sugar and finely shredded orange peel. Stir in enough orange juice to make a glaze of drizzling consistency.

Nutrition Facts (Santa's Spicy Gingersnappers)

    Per serving:
  • 210 kcal cal.,
  • 8 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 26 mg chol.,
  • 70 mg sodium,
  • 34 g carb.,
  • 1 g fiber,
  • 21 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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