Christmasspicecookies Recipes

Steps:

• Cream sugar and butter.
• Add syrup and egg.
• Mix well.
• Sift dry ingredients and add.
• (Optional) I grind the cinnamon sticks and the cloves.
• Mix well.
• Roll into "log" and chill.
• Thinly slice roll and place discs on ungreased cookie sheet and bake in 350 degree oven for about ten minutes.
• (I put the roll back in the refrigerator after filling my cookie sheets).

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
• In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
• Add flour mixture to wet mixture in small batches and mix until combined.
• Add chocolate chips and chopped almonds. Dough will be very stiff.
• With lightly oiled hands, continue to mix the dough till all ingredients are incorporated. Wash hands thoroughly.
• Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
• Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
• Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
• When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
• While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
• Set aside to dry before stacking.
• Cookies will keep in an airtight container for 2 weeks.

Steps:

• Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

Steps:

• Combine the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
• In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, cardamom and salt to combine.
• Add the molasses, egg, and vanilla to the creamed butter mixture and beat on low/medium speed until smooth and combined.
• On low speed, add the flour mixture in few additions. The dough will be soft and a bit sticky.
• Refrigerate in a covered bowl for a minimum of two hours or overnight.
• Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use nonstick baking sheets.
• Use an ice-cream scooper or a slightly heaping tablespoon to portion the dough. Roll each cookie into a 1-inch ball between your hands, then roll lightly in the white granulated sugar and place on the prepared baking sheets. Make sure to leave enough space between the balls, as they'll flatten out to twice their size.
• Bake for 8 to 10 minutes. The dough balls would flatten and develop a crinkly crust, but will still be flexible. Gently remove to rack to cool completely. Store in an airtight container up to 3 days.

Steps:

• Combine all ingredients in a bowl and mix.
• Now you can use the spice mix in other recipes, including our orange spice chicken wings, Christmas spice latte, honey spice cookies, or a fluffy Christmas buttercream for frosting your cakes with.

Steps:

• Sieve the flour, spices and salt together into a bowl and set aside. Cream the butter and sugar together until fluffy, then add the honey and beaten egg. Stir to fully combine. Sift in the dry ingredients in a few batches. The mixture will be a bit stiff but still soft and not dry.
• Divide the dough into two batches and wrap the halves in cling film. Refrigerate overnight or for at least 3-4 hours.
• Preheat the oven to 170°C. Line several large baking trays with greaseproof paper, or if they are non-stick simply butter them and set aside.
• Lightly flour the work surface, then roll out one half of the dough. Stamp out festive trees using a tree-shaped cutter. Lay on the baking sheets with spaces between them, then add on the smarties or other coloured beans.
• When you have stamped out enough to fill the tray, place in the oven and bake for 8 - 10 minutes. They want to be golden in colour but still fairly soft as they harden up a little after cooking. Repeat this process until all the mixture has been used up. Remove from the oven and cool on a wire rack.

Steps:

• In a very large bowl, beat the molasses, butter, sour cream and lemon juice until well blended. Combine the flour, brown sugar, spices, baking soda, lemon zest and salt; gradually add to butter mixture and mix well. Stir in the walnuts, raisins and candied peels. Cover and refrigerate until easy to handle, about 30 minutes., Divide dough into 4 portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool completely., Combine frosting ingredients until smooth. Frost cookies; decorate with cherries. Store in an airtight container.