Holiday Spice Cookies Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter or margarine,
1 cup: Light brown sugar*,
2: Eggs,
1 tsp: Vanilla,
1/2 tsp: Lemon extract,
1/2 tsp: Anise extract,
2 3/4 cup: Sifted flour,
1 tsp: Baking powder,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1/4 tsp: Nutmeg,
1/4 tsp: Cloves,
1/8 tsp: Mace,
Confectioners sugar,
Directions:
* firmly packed
Just the smell of these cookies baking is enough to get you in the
holiday spirit.
In a large mixing bowl, cream butter with brown sugar. Beat eggs and
extracts. In another bowl, add sifted flour and mix baking powder,
salt, pepper and spices. Gradually add flour butter mixture, mixing
well after each addition. Chill 2 hours or overnight.
Preheat oven to 375
. Shape dough with two teaspoons into ovals and
place on ungreased baking sheets. Bake 8-10 minutes. Carefully remove
cookies from baking sheets to wire racks and sprinkle with
confectioners sugar. Cool and store in airtight containers. These
cookies keep well and mellow with age. Theyre their best about 5-8
days after baking.
Yield: about 5 dozen. Martina Boudreau, St. Louis, MO
Randy Shearer
Source from luhu.jp
Just the smell of these cookies baking is enough to get you in the
holiday spirit.
In a large mixing bowl, cream butter with brown sugar. Beat eggs and
extracts. In another bowl, add sifted flour and mix baking powder,
salt, pepper and spices. Gradually add flour butter mixture, mixing
well after each addition. Chill 2 hours or overnight.
Preheat oven to 375
. Shape dough with two teaspoons into ovals and
place on ungreased baking sheets. Bake 8-10 minutes. Carefully remove
cookies from baking sheets to wire racks and sprinkle with
confectioners sugar. Cool and store in airtight containers. These
cookies keep well and mellow with age. Theyre their best about 5-8
days after baking.
Yield: about 5 dozen. Martina Boudreau, St. Louis, MO
Randy Shearer
Source from luhu.jp
Tags
Cookies