Gewurzplatzchen Spice Cookies Recipes

Steps:

• Cream butter, shortening, and brown sugar thoroughly.
• Blend in egg and molasses.
• Sift together the remaining ingredients.
• Stir into sugar mixture.
• Shape dough into 3/4-inch balls.
• Place 2-inches apart on greased baking sheets.
• Flatten each ball with the bottom of a glass that has been greased and dipped into sugar.
• Bake in preheated 350°F for 12-15 minutes.
• Cool cookies on racks and store in airtight tins.

Steps:

• Heat oven to 375 degrees.
• Have ungreased baking sheet(s) ready.
• Sift together the flour, baking soda, spices and salt; set aside.
• Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
• Add the egg and molasses; mix well.
• Stop the mixer and add the flour mixture.
• Mix just until combined.
• Using about 1 1/2 teaspoons dough for each, roll dough into balls.
• Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
• Arrange on baking sheet, spacing them 2 inches apart.
• If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
• Bake until set, 9 to 10 minutes.
• Transfer to a wire rack and let cool.

Steps:

• In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.

Steps:

• In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk.
• In a second bowl mix flour, ground almonds, baking powder and spices.
• Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;).
• Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour.
• Slice log into 5 mm/0.2 inch thick slices.
• Place on a paper lined baking sheet and press one almond into the middle of each cookie.
• Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges.
• Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
• These will keep for about 3 weeks in an airtight container.

Steps:

• Preheat oven to 350°F.
• Sift together flour, spices, baking soda, baking powder and salt.
• In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
• Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
• Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
• Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
• Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
• Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

Steps:

• Mix together Ground walnuts, bread crumbs, ground cloves, ground nutmeg and sugar.
• Beat egg yolks with melted butter.
• Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter.
• Firmly press the cookie mix flat into a 9 x 13 pan that has been buttered and floured on the bottom.
• It should be about one inch thick.
• It will seem crumbly at first.
• With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars.
• Bake at 325 degrees until firm, about 20- 25 minutes.
• It should darken in color a little; Watch carefully; Do Not Burn!
• Let bars cool in pan.
• After they are cooled, recut with knife and keep in cookie tin.

Steps:

• In a mixing bowl, cream the butter and brown sugar; add the egg and mix well.
• Combine the dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins, and orange peel.
• Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
• Bake at 350°F for 12-14 minutes or until edges are lightly browned and cookies are set.
• Makes about 4 dozen.