| 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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