1/4 lb powder sugar
Vanilla to taste approx. 2 Tablespoons
1 lemon zest
1 egg yolk
3/4 lb flour
2 oz cornstarch
Cookies may be dipped halfway into melted chocolate or filled with jam or truffle cream.
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.
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)
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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