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Cookies
in
the
oven
Pie
dough
next
in
line
Holidays
are
coming
Favorite
time
of
mine!
Fudge
for
all
the
neighbors
Gifts
under
the
tree
Thoughts
of
love
are
sprinkled
On
everything
you
see!
Janeane
Bolton
©
2002
JaneaneBolton@sbcglobal.net
Butter
Spritz
Cookies
(yield:
60
cookies)
1/2
lb
butter
or
margarine
1/4
lb
powder
sugar
Vanilla
to
taste
approx.
2
Tablespoons
1
lemon
zest
2
eggs
1
egg
yolk
3/4
lb
flour
2
oz
cornstarch
Mix
all
ingredients.
Using
a
pastry
bag
with
a
star
tip
pipe
cookies
in
the
shape
of
an
"S"
onto
a
sheet
pan
covered
with
parchment
paper.
Bake
at
350
F
for
approximately
10
minutes.
Cookies
may
be
dipped
halfway
into
melted
chocolate
or
filled
with
jam
or
truffle
cream.
Lebkuchen
These
have
molasses
in
them
instead
of
honey,
and
were
truly
baked
in
the
old-fashioned
German
way.
The
dough,
which
had
to
sit
for
3
weeks
in
a
cool
basement, was
made
early
in
December
so
the
cookies
would
be
ready by
the
Christmas
holidays.
They
are
still
great
if
you
don't
have
the
full
3
weeks.
But
the
flavors
really
have
time
to
marry
this
way
and
they
have
such
a
wonderful
flavor.
Ingredients:
3
lbs
(1350
g)
Flour
(about
6
cups,
1.5
L)
1
1b.(675
g)
molasses
(about
3
cups,
750
ml)
1
cup
(250
ml
)
brown
sugar
5
oz
(140
g)
Lard
or
shortening
2
oz
(60
g)
candied
orange
peel
1
cup
(250
ml)
rose
water
(or
1
cup
water)
1/2
oz
(15
g)
Cloves
1/2
oz
(15
g)
Cinnamon
1
grated
lemon
rind
1
cup
(250
ml)
almonds,
blanched
and
split
in
halves
Candied
Fruit
and
raisins.
(3/4
to
1
1/2
C)
Directions:
Bring
molasses
and
sugar
to
a
simmer,
and
cook
5
minutes.
(to
disolve
sugar)
Let
cool
then
stir
in
everything
else,
with
the
flour
being
last.
Let
the
dough
stand
covered,
at
room
temperature
for
3
weeks.
If
you
don't
have
that
much
time
its
okay.
Roll
out
fairly
thin,
cut
into
rectangles
1
and
a
half
inches
by
3
inches
(4
x
8
cm)
with
a
fluted
cutting
wheel,
or
just
a
knife.
Roll
out
fairly
thin,
cut
into
rectangles
1and
a
half
inches
by
3
inches
(4
x
8
cm)
with
a
fluted
cutting
wheel,
or
just
a
knife.
Try
a
few
cookies
and
bake
in
a
325
degree
oven
for
10
minutes,
and
let
cool.
Check
the
texture.
If
you
desire
a
crispier
texture,
bake
an
additional
5
min.
This
recipe
makes
lots
of
cookies,
but
they
keep
well
if
kept
in
a
tightly
covered
tin
or
in
the
Freezer.
 
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