Cookies, Bars and Biscotti

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Gingersnaps
These cookies are rolled in sugar before baking, giving a nice cracked appearance after they are baked.

Preheat oven to 350°F.

Cream shortening and brown sugar until light. Add in egg, then molasses, scraping well after each addition. Sift together the flour, salt and spices. Add to the creamed mixture, mixing in well the dry ingredients. Chill dough for 1/2 hour, or until firm enough to handle. Gather dough into walnut sized pieces and roll into balls. Roll each ball in granulated sugar and place on baking sheet about 2 inches apart. Bake for about 10 to 15 minutes. The cookies will have a cracked appearance and should be soft in the center, so don't overbake. Let rest on baking sheet for 3 minutes before transferring to cooling rack.

Source 7.

Pferffernusse
These cookies are spiced with cardamom, anise, ginger and black pepper among many other spices and flavored with candied orange and citron. Please note that this recipe calls for leaving the cookies out at room temperature overnight before baking. You will want to skip this step if you have health concerns or are making them for young children or the elderly, just to be on the safe side. Simply roll into balls, place on cookie sheets and bake.

Grind together the cardamom seeds, anise seeds, orange peel and citron. Cream the butter and sugar together until light. Add in the yolks then the lemon cardamom mixture. Mix the spices, salt and baking soda with the flour, and add to the creamed mixture. Beat the egg whites until stiff and fold in to the spice mixture. Chill for 1 hour. Take a tablespoonful of the dough and roll it into a ball and repeat. Place on baking sheet and let stand at room temperature overnight. Bake in a 350°F oven for 15 minutes. While the cookies are baking, mix the powdered sugar and milk glaze together, and brush on the cookies while still warm.

Source 10.

Copyright © 2004-2005 Beach Cuisine™, Inc.