2 cups sugar
2 eggs, beaten
2 cups unsulfered molasses
4 tablespoons vinegar
4 teaspoons ginger
1 teaspoon cloves
1 teaspoon anise seed
1/2 teaspoon salt
1 1/2 tablespoon baking soda
1/2 cup warm water
1 teaspoon fennel seed, ground
1/2 pound candied citron peel*, cut fine
1 cup almonds, cut fine
flour – enough to make a stiff dough
1 egg, beaten
Mix sugar and molasses well. Add beaten eggs, vinegar, nuts, peel and spices. Add soda dissolved in warm water, then add enough flour to make a stiff dough. Roll out and cut into oblong bars. You can also cut the dough with cookie cutters. Prepare the frosting by mixing the powdered sugar with the egg. Mixture should be thin enough to spread. Spread cookies with frosting and bake at 350 F for 12-15 minutes.
2 cups flour
2 tsp ground anise seed or 1 Tsp anise extract
1/2 tsp baking powder
1/8 tsp salt
1 large lemon
2/3 cup sugar
1/2 cup vegetable shortening
5 1/5 tbsp unsalted butter
1 egg yolk
1 tsp vanilla extract
1 tbsp sugar
1 tsp ground cinnamon
Thoroughly stir together flour, anise, baking powder, and slat and
set aside. Using a small sharp knife peel a thin layer of zest
(without white membrane) from the entire lemon. Combine lemon zest
and sugar in a food processor fitted with a steel blade. Process
until zest is very finely minced. Add shortening and butter to
the processor and process for one minute. Add egg yolk and vanilla
and process 20 seconds longer. Add dry ingredients and continue
processing just until they are blended.
Divide dough in half and place each portion between large sheets
of waxed paper and roll out to 1/8 inch thick. Check the underside
of the dough to check for any creases. Slide dough onto a large
tray or baking sheet and refrigerate for 15 minutes, or until the
dough is chilled and slightly firm.
Preheat oven to 375 degrees F. Lightly grease several baking
Work one half of the dough at at time. Turn the dough over and
peel the sheet of wax paper off of the dough and replace the paper
loosely. Then turn the dough right side up. Peel off and discard
the top sheet of paper. Using assorted 2 1/4 to 3″ cookie cutters
cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown
ant the edges. Remove from the oven and let stand for 3 minutes.
Transfer to wire racks and let stand until cooled completely.
Sprinkle cookies with the decoration mixture.
1/2 cup shortening
1/4 cup butter, softened
1/2 cup light brown sugar
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2-1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8″ thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.
1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.
If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies)
OR 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted
In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt. Cut in butter till mixture resembles coarse cornmeal. Add eggs and lemon peel; mix well to form a dough. On a floured surface, roll out dough to 1/8-inch thickness. Cut into shapes with 2- or 3-inch cookie cutters. Place cutouts on ungreased cookie sheets. Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar. Bake in a 375° oven for 8 to 10 minutes or till golden. Remove to wire rack to cool. Drizzle with melted chocolate.