Ingredients:
2 egg whites
2 c. sugar
1/2 c. honey
1 c. light corn syrup
1/4 tsp. salt
1/4 cup water
2 tsp. vanilla extract
1/4 c. butter, softened
1 c. blanched hazelnuts , lightly toasted
9 oz. blanched whole almonds , lightly toasted
large wafer sheets

Preparation:

1. Whip the egg whites till stiffened.
2. Combine sugar, honey, corn syrup, salt, and water in a saucepan. Continue cooking over medium heat until a candy thermometer temperature registers 260 degrees F.
3. Slowly pour in a thin stream into egg whites, while the mixer is running.
4. Add vanilla and butter, beating until thickened again. With wooden spoon, stir in toasted nuts.
5. Pour into a square baking tin lined with a sheet of wafer . Top with another wafer, cover with a wooden board, and weight the board down. Let stand for 30 minutes.

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Ingredients:
1 1/2 cups flour
1 1/2 teaspoons baking powder
3 eggs
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon anise extract

Preparation:

1. Sift flour and baking powder together.
2. Beat eggs and sugar until smooth. Add butter and anise extract. Add flour and baking powder to egg mixture.
3. Spoon onto hot pizzelle iron. Bake until golden.

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Ingredients:
5 egg whites
2 cups icing sugar
1 cup sweet almonds, blanched and toasted
1 cup bitter almonds, blanched and toasted
1/2 cup caster sugar
1 tsp. vanilla

Preparation:

1. Put the almonds, icing sugar and flour in a pestle and mortar or food processor and grind to a fine powder.
2. Whisk the egg whites. Add caster sugar and beat until you have a stiff shiny mixture. Fold in the almonds.
3. Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners’ sugar.
4. Let stand at room temperature for 4 hours to dry out. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.

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Ingredients:
3 c. sugar
1 1/2 c. lard
1 1/2 c. raisins
2 1/2 c. oatmeal
1/2 c. dark molasses
3 eggs, beaten
1 c. peanuts
1 c. sour milk
2 tbsp. soda
2 tbsp. baking powder
6 c. flour
1 tsp. each of nutmeg, cinnamon and salt

Preparation:

1. Grind raisins and peanuts.
2. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again.
3. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour.
4. Using your hand, roll the dough into balls the size of a walnut and press slightly flat.
5. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees F (175 degrees) until golden brown.

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Ingredients:
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. Cream butter and sugar. Blend in molasses and eggs. Sift dry ingredients together and stir into molasses-egg mixture.
3. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

source: recipegoldmine.com

CHRISTMAS CUT OUT Cookie Recipe

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Ingredients:
1 cup (8 oz) butter at room temp
2/3 cup (4 oz) fruit sugar
1 cup (4 oz) cornstarch
1 3/4 cup (8 oz) all purpose flour
pinch of salt

Preparation:

1. Mix together the flour, cornstarch and salt in a bowl and set aside.
2. Mix the butter and sugar together until it is pale and creamy.
3. Add the flour and salt mixture a small amount at a time, kneading into creamed mixture with your hands.
4. Turn dough onto floured surface and pat or roll out to 1/4″ thickness. Cut into rounds with a cutter. Prick with fork. Bake at 165 C (330 F) until pale brown and crisp.
5. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven.

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Ingredients:
2 eggs, well beaten
2 cups granulated sugar
1 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 ts nutmeg (optional)

Preparation:

1. In a large bowl, mix the butter, sugar, egg and lemon extract.

 

2. Stir in the rest of the ingredients and mix well. Chill 1 – 2 hours so it will be easy to handle.

 

3. Roll the dough out on a floured surface until it is 1/8 to 1/4 inch thick. Cut with cookie cutters. Place the cookies 1 inch apart on a lightly greased cookie sheet.

 

4. Bake 7 to 8 minutes at 375 degrees F (190 degrees C), or until edges are lightly browned. Remove to racks immediately to cool.

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