TLC Cooking "Emeril's Whole Wheat Ginger Snaps Towers"

Emeril's Whole Wheat Ginger Snaps Towers

YIELD Makes 3 dozen cookies or 9 cookie towers.

INGREDIENTS

Ginger Snap Towers:
2 cups	whole wheat flour
2 teaspoons	baking soda
1 tablespoon	ground ginger
1/2 teaspoon	ground cinnamon
1/8 teaspoon	ground cloves
1/8 teaspoon	salt
1 cup	turbinado sugar
2/3 cup	soybean oil or other vegetable oil
1	egg
4 tablespoons	molasses
1/2 teaspoon	vanilla extract
Powdered Sugar Icing:
3 cups	confectioners' sugar, sifted
2 large	egg whites
1 tablespoon	water
1 teaspoon	vanilla extract

PREPARATION:

Ginger Snap Towers:

Preheat oven to 350 degrees F.
Sift dry ingredients and set aside. Put soybean oil in the bowl of a stand mixer and add sugar. Mix on low until combined. Add egg and molasses and continue to mix. Add sifted dry ingredients and, once incorporated, add vanilla.
Wrap dough in plastic wrap and chill for 30 minutes.
Roll out to 1/8 inch thickness. Cut out rounds with graduated cutters, 3-inches, 2-inches, 1-inch and 1/2 -inch.
Lay cookies onto a parchment lined-baking sheet, spacing cookies about 2-inches apart. Bake for 9 minutes. Allow to cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
After cookies have cooled, Ice each cookie and stack in graduated sizes, using icing as glue.
This recipe was featured in the Eco-Friendly Birthday Party episode of Emeril Green.
Check out the Planet Green Schedule to catch this episode of Emeril Green.

Powdered Sugar Icing:

With a whisk, beat the egg whites with the water and extract. Whisk into the sifted powdered sugar, a little at a time, until combined, smooth, and shiny.

This recipe appears in: Snacks

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