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.
1/4 cup white sugar
2 1/2 tablespoons shortening
2 1/2 tablespoons brandy
2 teaspoons anise seed (optional)
1/4 teaspoon salt
2 cups all-purpose flour
1 cup vegetable oil for frying
1/3 cup confectioners sugar for decoration
In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners sugar.
1 scant cup lard
1 cup sorghum
1 cup brown sugar, firmly packed
2 tablespoons ground anise or 12 to 14 drops anise oil
2 teaspoons soda dissolved in a small amount of hot water
flour to make a stiff dough
Roll in finger size rolls and refrigerate overnight. Then slice into small logs and bake at 350° F about 10 minutes or until done.