Half-moon Spice Cookies Recipe
Yield: 24 cookiesRecipe by luhu.jp
Ingredients:
FROM FRESH WAYS WITH BREAKFA
2 T: Dark corn syrup,
1 T: Light or dark brown sugar,
1 T: Unsalted butter, softened
1/2 cup: Unbleached flour, sifted
1/4 t: Ground cloves,
1/2 t: Grated lemon zest,
1: Egg white, beaten
1 T: Slivered almonds,
Directions:
Put the corn syrup, sugar and butter into a small bowl. Using a wooden
spoon, cream the ingredients together. Add the flour, cloves and zest, and
mix until the dry ingredients are incorporated. Wrap the dough in plastic
wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Lightly oil a baking sheet or line it
with parchment paper. Place the chilled dough on a lightly floured surface
and roll it out about 1/8 inch thick. Using a cookie cutter with a 2-inch
diameter, cut the dough into rounds. Gather the scraps into a ball, then
roll out the dough, and cut more rounds; there should be 12 in all. Brush
the rounds with egg white, then cut them in half, press an almond sliver
onto each half. Transfer the cookies to the cookie sheet. Bake the cookies
until they have lightened slightly in color - five to seven minutes.
Transfer the cookies to a rack to cool. Store the cooled cookies in an
airtight container.
Per cookie: 19 calories, 0 grams protein, 1 mg chol, 1 g total fat, 0 g
saturated fat, 6 mg sodium
Uploaded by Nan Blanchard; 73540,700
Source from luhu.jp
spoon, cream the ingredients together. Add the flour, cloves and zest, and
mix until the dry ingredients are incorporated. Wrap the dough in plastic
wrap and refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Lightly oil a baking sheet or line it
with parchment paper. Place the chilled dough on a lightly floured surface
and roll it out about 1/8 inch thick. Using a cookie cutter with a 2-inch
diameter, cut the dough into rounds. Gather the scraps into a ball, then
roll out the dough, and cut more rounds; there should be 12 in all. Brush
the rounds with egg white, then cut them in half, press an almond sliver
onto each half. Transfer the cookies to the cookie sheet. Bake the cookies
until they have lightened slightly in color - five to seven minutes.
Transfer the cookies to a rack to cool. Store the cooled cookies in an
airtight container.
Per cookie: 19 calories, 0 grams protein, 1 mg chol, 1 g total fat, 0 g
saturated fat, 6 mg sodium
Uploaded by Nan Blanchard; 73540,700
Source from luhu.jp