| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Unsifted flour |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cardamom |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground clovees |
| 1/4 |
ts |
Ground mace |
| 1 |
pn |
Salt |
| 3/4 |
c |
(1-1/2 sticks) sweet butter |
| 1 |
c |
Confectioners' sugar |
| 1 |
|
Egg |
| 1 |
ts |
Grated lemon rind |
INSTRUCTIONS
Spicy holiday cookies made with a rolling pin or wooden molds.
NOTE: When unsifted flour is called for, fluff up the flour in the sack or
container with a fork before measuring.
Preheat oven to 350~
Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax
paper.
Beat butter with sugar in a large bowl until light and fluffy; beat in egg
and lemon rind. Stir in flour mixture, blending well.
Roll out dough, one half at a time, on a lightly floured surface to a
1/4-inch thickness. Use a floured speculatius or springerle rolling pin
(see note #2 below) and roll over dough only once, pressing designs into
dough to an 1/8 inch thickness. Cut cookies apart on dividing lines. Place
cookies, 1 inch apart, on ungreased cookie sheets. Repeat with remaining
dough.
Bake in a 350~ oven for 15 minutes or until cookies are a light golden
brown.
Remove from cookie sheets to wire racks; cool completely.
NOTE 2: Instead of speculatius rolling pin, you can use speculatius wooden
molds which make larger cookies so the yield will be less.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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