Best 2 Ginger Pennies Rose Levy Beranbaum Recipes

Indulge in the delectable flavors of Ginger Penny Cookies, a delightful treat originating from the kitchens of Rose Levy Beranbaum. These delectable morsels, also known as Springerle, are a testament to the art of cookie-making, featuring intricate designs pressed into their surfaces. The combination of warm ginger and aromatic anise seeds enveloped in a crisp, melt-in-your-mouth cookie creates a truly unforgettable taste experience. This article presents a collection of recipes that delve into the world of Springerle cookies, each offering unique variations to tantalize your taste buds. Embark on a culinary journey as we explore the classic Springerle recipe, along with enticing adaptations such as Chocolate-Dipped Ginger Springerle, Pistachio Springerle, and the visually stunning Multicolored Springerle. Get ready to impress your loved ones with these exquisite cookies that are not only delicious but also visually captivating.

Here are our top 2 tried and tested recipes!

GINGER PENNIES ( ROSE LEVY BERANBAUM)

Ginger Pennies ( Rose Levy Beranbaum) image

From Beranbaum's 'Rose's Christmas Cookies' book, this makes a TON of tiny ginger cookies! Great for holiday parties and open houses. I'd made these as part of a cookie tray for our holiday house tour supporting the historic district in which I live. It takes a while to pipe out all the cookies, but you can get LOTS on one sheet. They last for months in an airtight container - I had mine in plastic zip bags. Times are estimates. Makes at LEAST 25 dozen tiny chip-like cookies.

Provided by Connie K

Categories Drop Cookies

Time 40m

Yield 25 dozen

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1 large egg
1/4 cup unsulphured molasses (preferable Grandma's)
12 tablespoons butter, softened

Steps:

In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
Cream together brown sugar, egg, molasses and butter.
On low speed, beat in flour mixture until well blended.
Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1” apart on greased cookie sheet.
Bake at 325F about 5 minutes or until browned.
Cool on sheets 3 minutes, then on rack.
Keep them separate so they do not stick to each other.
Stores in an airtight container several months.

Nutrition Facts : Calories 122.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 95.5, Carbohydrate 16.9, Fiber 0.3, Sugar 10.4, Protein 1.1

ROSé GUMMY BEARS RECIPE BY TASTY

Rosé Gummy Bears Recipe by Tasty image

Here's what you need: rosé, unflavored gelatin powder, sugar, pink food coloring, gummy bear mold

Provided by Betsy Carter

Categories Snacks

Yield 30 servings

Number Of Ingredients 5

Ingredients

2 cups rosé, divided
⅓ cup unflavored gelatin powder, (about 5 .25-ounce envelopes)
1 cup sugar
1 drop pink food coloring, optional
gummy bear mold, optional

Steps:

Place 1 cup of rosé (240 ml) in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, about 5 minutes. Remove the pan from the heat.
In a liquid measuring cup or small bowl, combine the gelatin powder and remaining rosé wine. Let sit for 5 minutes. The gelatin should give off a "blooming" effect, thickening the mixture.
Add the gelatin mixture to the saucepan with the concentrated rosé. Add the sugar and return the pan to medium-low heat, whisking continuously. Do not let the mixture boil. Cook until the gelatin is dissolved, about 5 minutes. The mixture should have a syrupy consistency, similar to maple syrup. Remove the pan from the heat. Add a drop of pink food coloring, if desired.
Use a squeeze bottle, spouted measuring cup, or dropper to distribute the mixture into the gummy bear molds. If you don't have a gummy bear mold, pour the mixture into a parchment-lined, 8-inch (20 cm), square baking pan.
Refrigerate for 90 minutes, or until set.
Carefully pop the bears out of the molds or, if using a baking pan, cut into small squares with a pizza cutter.
Store in airtight container in the refrigerator for up to 2 weeks.
Enjoy!

Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 5 grams

Tips:

The dough can be mixed by hand or in a stand mixer.
If the dough is too sticky, add more flour, one tablespoon at a time, until it is no longer sticky.
If the dough is too dry, add more water, one tablespoon at a time, until it is smooth and elastic.
The dough should be chilled for at least one hour before rolling it out.
When rolling out the dough, use a light touch and roll it out evenly.
If the dough is too thick, it will be difficult to cut and will not bake evenly.
If the dough is too thin, it will be fragile and may tear when you cut it.
Bake the cookies in a preheated oven for the amount of time specified in the recipe.
Do not overbake the cookies, or they will be dry and crumbly.
Let the cookies cool on a wire rack before storing them in an airtight container.

Conclusion:

Ginger pennies are a classic holiday cookie that is easy to make and always a crowd-pleaser. They are the perfect combination of chewy and crispy, with a delicious ginger flavor. These cookies are also very versatile and can be decorated in a variety of ways. Whether you are looking for a simple cookie to make with your kids or a festive treat to serve at your holiday party, ginger pennies are a great option.