These simple honey spice cakes are actually cookies but they are very easy to make and everyone will enjoy them. Makes 50 cookies.
Ingredients:
2 cups honey
5-1/2 cups honey
3/4 cup grated raw almonds
1 t. cinnamon
1/2 t. ground cloves
3/4 cup mixed candied fruit
1/2 t. baking powder
Egg white icing (recipe here)
V.S.P. Heat honey until thin; do not allow to boil. Mix in remaining ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to 1/2-inch thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in preheated 350 degree oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Thursday, September 1, 2011
Wednesday, August 10, 2011
Pfeffernusse - German Pepper Cookies Recipe
Many people make these for Christmas however at The Kitchen Mouse house we enjoy them at every occasion.
Ingredients:
2-1/2 cups all-purpose flour
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. black pepper
1/4 t. ground cardamom
1/4 t. baking soda
2 eggs
1 cup dark brown sugar, firmly packed
1/3 cup chopped walnuts
For glaze:
3 cups granulated sugar
Dash cream of tartar
2 egg whites
Step 1. Make cookie dough: Sift flour together with cloves, nutmeg, cinnamon, ginger, pepper, cardamom and baking soda. Set aside.
Step 2. In a large bowl, with electric beater at high speed, beat 2 eggs and brown sugar until light, about 5 minutes.
Step 3. At low speed, beat in flour mixture and nuts until well combined. Dough will be sticky.
Step 4. Preheat oven to 375 degrees. Lightly grease cookie sheets.
Step 5. With wet hands, pinch off dough by tablespoonfuls. Roll into 1-inch balls.
Step 6. Place on prepared cookie sheets. Bake 12 to 15 minutes. Remove to wire rack to cool.
Step 7. Meanwhile, make glaze: In a large saucepan, combine sugar, cream of tartar and 1 cup water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, five minutes, or until mixture forms a 2-inch thread when dropped from the spoon, or until 235 degrees on a candy thermometer.
Step 8. In a medium sized bowl, with an electric mixer at medium speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup from step 7 in a continuous stream into egg whites, beating constantly. Beat until mixture thickens slightly.
Step 9. Drop cookies, a few at a time, into glaze. Turn with a fork to coat evenly. Lift out with fork and place on wire rack to dry.
Step 10. Store in tightly covered container for about a week, to mellow. Makes about 3-1/2 dozen.
Ingredients:
2-1/2 cups all-purpose flour
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. black pepper
1/4 t. ground cardamom
1/4 t. baking soda
2 eggs
1 cup dark brown sugar, firmly packed
1/3 cup chopped walnuts
For glaze:
3 cups granulated sugar
Dash cream of tartar
2 egg whites
Step 1. Make cookie dough: Sift flour together with cloves, nutmeg, cinnamon, ginger, pepper, cardamom and baking soda. Set aside.
Step 2. In a large bowl, with electric beater at high speed, beat 2 eggs and brown sugar until light, about 5 minutes.
Step 3. At low speed, beat in flour mixture and nuts until well combined. Dough will be sticky.
Step 4. Preheat oven to 375 degrees. Lightly grease cookie sheets.
Step 5. With wet hands, pinch off dough by tablespoonfuls. Roll into 1-inch balls.
Step 6. Place on prepared cookie sheets. Bake 12 to 15 minutes. Remove to wire rack to cool.
Step 7. Meanwhile, make glaze: In a large saucepan, combine sugar, cream of tartar and 1 cup water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, five minutes, or until mixture forms a 2-inch thread when dropped from the spoon, or until 235 degrees on a candy thermometer.
Step 8. In a medium sized bowl, with an electric mixer at medium speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup from step 7 in a continuous stream into egg whites, beating constantly. Beat until mixture thickens slightly.
Step 9. Drop cookies, a few at a time, into glaze. Turn with a fork to coat evenly. Lift out with fork and place on wire rack to dry.
Step 10. Store in tightly covered container for about a week, to mellow. Makes about 3-1/2 dozen.
Sunday, August 7, 2011
Hsing Jen Ping - Almond Cookie Recipe
The Kitchen Mouse has found this cookie to be a favorite whenever he serves them. A pot of oolong tea and a dish of these almond cookies are a great final course for any meal.
Ingredients:
1 cup lard
1 cup sugar
1 egg
2 t. almond extract
3 cups sifted all-purpose flour
1 t. baking soda
1 t. salt
Almond halves
Procedure:
Cream lard with sugar until light. Add egg and mix well. Add almond extract. Add sifted dry ingredients and mix well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten slightly by pressing center of cookies with thumb. Place half an almond on top of each cookie.
Bake in a preheated 375 degree oven about 10 minutes. Makes about 54 cookies.
Ingredients:
1 cup lard
1 cup sugar
1 egg
2 t. almond extract
3 cups sifted all-purpose flour
1 t. baking soda
1 t. salt
Almond halves
Procedure:
Cream lard with sugar until light. Add egg and mix well. Add almond extract. Add sifted dry ingredients and mix well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten slightly by pressing center of cookies with thumb. Place half an almond on top of each cookie.
Bake in a preheated 375 degree oven about 10 minutes. Makes about 54 cookies.
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