Skip to content
${{amount}}

Your Cart (0)Close

View Sizes

Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Free Shipping..Free Sample..Great Spices! Sample In Cart. We Have Relaunched Our Website!
Free Shipping..Free Sample..Great Spices!

Valentine's Day Ginger Snaps With Lemon Frosting

These heart shaped Valentine’s Day cookies are spiced with ginger, Ceylon cinnamon and cloves, then frosted with lemon icing, for a warm yet citrusy treat.

  • Yield:48

  • Level of Difficulty:Moderate

  • Cook Time:20 Minutes

  • Prep Time:1 Hours

Ingredients

  • Cookie Ingredients:

  • 1 cup

    all purpose flour

  • 2 teaspoons

    baking soda

  • 1 teaspoon

    Ceylon cinnamon

  • 2 teaspoons

    ginger ground

  • ½ teaspoon

    ground cloves

  • ¼ teaspoon

    vanilla powder

  • 12 tablespoons

    salted butter or vegan butter, room temperature (http://www.veganbaking.net/recipes/fats/vegan-butters/cultured-european-style-vegan-butter)

  • 1 cup

    granulated sugar

  • 1 ½ teaspoons

    Ener-G Egg Replacer

  • 2 tablespoons

    warm water

  • 1/4 cup

    molasses

  • Lemon Icing Ingredients:

  • 6 cups

    confectioners' sugar

  • ¼ teaspoon

    vanilla powder

  • ⅓ cup

    salted butter or vegan butter

  • ¼ cup

    lemon juice

  • 2 tablespoons

    almond milk

  • ¼ teaspoon

    pink gel food coloring

Directions

Cookie Preparation:

Combine flour, baking-soda, cinnamon, ginger cloves and vanilla powder in a large mixing bowl, whisking to incorporate.

In the large bowl of a stand mixer, cream butter until light and fluffy. Scrape sides of bowl.

In a small bowl, combine egg replacer with warm water. Mix with creamed butter and sugar. Add half of dry flour mixture, scraping down bowl and beater after incorporated. Beat in molasses, then beat in remainder of flour mixture.

Refrigerate dough for 30 minutes and preheat oven to 350 degrees Fahrenheit. Roll dough on a floured surface to ¼” of thickness. Cut with a 3” heart shaped cookie cutter, placing cut cookies on parchment lined baking sheets.

Bake cookies 12-13 minutes, cooling completely before frosting.

Lemon Icing Preparation:

In large bowl of stand mixer using whisk attachment and lowest setting, whisk confectioners’ sugar to break up any lumps. Add softened butter, mixing until incorporated.

Scrape down sides of bowl, adding lemon juice and almond milk. Finally add pink gel food coloring, whipping until you have have a light, fluffy frosting. Spread over tops of cooled cookies.

Previous article Mushroom Polenta
Next article No-bake Chocolate Chip Cookie Dough Bites

Leave a comment

Comments must be approved before appearing

* Required fields