2 tsp anise extract
3/4 cup sugar
1 1/2 cup flour
1/4 cup cornstarch
1/2 tsp baking powder
Dash of salt1 cup whole unblanched almonds
2 cups all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs, lightly beaten
1 tsp vanilla extract
1 tsp lemon zest
1 egg white, lightly beaten
On a baking sheet, toast almonds at 350F for 10 minutes. In a food processor, chop 1/3 of the almonds fine. Chop the remaining almonds more coarsely. Combine flour, sugar, baking powder and soda, and salt in a mixing bowl. Make an indent in the center, and add eggs (the whole ones), vanilla and zest. Gradually blend in with the flour, until dough is fully mixed and stiff. Let sit for 5 minutes, then knead for 3 minutes mixing in the almonds (both fine and coarse). Divide dough into thirds, and roll each into a 10″ roll. Place on a greased cookie sheet. Flatten each slightly and brush the tops with the egg white. Bake at 350F for 20-25 minutes. Remove from the oven and let cool slightly. Move rolls to a cutting surface, and slice into 1 1/2″ slices. Place slices back on cookie sheet, and bake for another 15 minutes
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.
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.