3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar
Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.
Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.
Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.
As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.
This used to be my favourite dough to sneak pieces to eat while we were cutting them out.
1 cup sugar
2 cups Butter (never ever ever use margarine in any cookie calling for butter unless you want a nasty tasting mess)
1 egg ½ cup finely chopped almonds
4 cups Soft as Silk cake flour
Chop nuts in blender or food processor. (this used to be done by hand by her indentured servants) Cream Butter and sugar together until light and delicate
Add egg and gradually work in flour and almonds
Chill dough Squeeze through pastry tube with small star tip on to foil lined cookie sheets (Mom used a cookie press with the star opening, much easier and more fun)
Bake in a preheated oven 400 degrees for about 12 minutes or until tinged with pale tan
Remove carefully when set Makes 3-5 dozen
This recipe is from my Swedish great-grandmother and was transcribed my grandmother. It began as a little of this and just enough of that.
¾ cup butter
1 cup sugar
¼ teaspoon salt
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour
Chocolate shots, ants, jimmies, sprinkles or whatever you call them
Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles
Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes
These are my all time favourites and they really aren’t a cookie. They are a confection because they have no flour.
3 oz of bitter chocolate
1 lb powdered sugar
2 or 3 unbeaten egg whites
1 teaspoon of vanilla
Melt 3 oz of chocolate
Add 1lb of powdered sugar
And mix thoroughly
Work to a stiff yet pliable paste with the unbeaten egg whites
Add 1 tsp of vanilla
Roll ¼ inch thick and cut with cookie cutter
Sprinkle the board with powdered sugar instead of flour
Place on oiled or foiled pan
And bake until firm at 325 degrees
Remove from pan after standing a minute to cool
5 whole eggs
1 lb of powdered sugar
½ tsp lump powdered ammonia (Also called Baker’s Ammonia)
2 drops oil of anise
Flour to make stiff enough to knead
Beat eggs well
Add other ingredients
Roll ¼ inch thick
Print with mold
Let stand overnight
Bake at 350 degrees until straw coloured
If you cannot find Baker’s Ammonia you can substitute an equal amount of baking powder. Baker’s Ammonia was used in Northern European recipes pre-baking powder. If you do use the Baker’s Ammonia, do not sample the dough! It’s a leavening agent that is harmless after cooking but your kitchen may stink a bit during baking.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.
Posts and ramblings of Aquarium-loving South African Asatruar/Heathen Karl Andresson. Will post anything that may tickle my fancy. Original posts as well as many reblogs. All media belong to their respective owners - unless stated otherwise, and will be removed if the owners show any objections as to the use of their property.