Spice Cookies
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Moravian Ginger Cookies Recipe
- 1/3 cup molasses
- 1/4 cup shortening
- 2 tablespoons packed brown sugar
- 1 1/4 cups all-purpose flour OR 1 1/4 cups whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Dash ground nutmeg
- Dash ground allspice
- Easy Creamy Frosting — (recipe follows)
EASY CREAMY FROSTING
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon half-and-half (1 to 2 tablespoons)
Mix molasses, shortening and brown sugar in large bowl with spoon. Stir in remaining ingredients except Easy Creamy Frosting. Cover and refrigerate about 4 hours or until firm.
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick or until paper-thin on floured cloth-covered surface. Cut into 3-inch rounds with floured cutter. Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8-inch-thick cookies about 8 minutes, paper-thin cookies about 5 minutes, or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Easy Creamy Frosting.
EASY CREAMY FROSTING:
Mix all ingredients until smooth and spreadable.
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Spicy Iced Applesauce Cookie Ingredients:
- 1 1/4 cups packed brown sugar
- 1/4 cup butter or margarine — softened
- 1/4 cup applesauce
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Icing — (recipe follows)
- Colored sugar if desired
ICING
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- Dash salt
Preparation:
Beat brown sugar, butter, applesauce and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Icing and colored sugar. Cover and refrigerate at least 1 hour until chilled.
Heat oven to 375º. Grease cookie sheet. Roll dough 1/8 inch thick on floured cloth-covered surface. Cut with 2 1/2-inch cookie cutters. Place cookies about 1 inch apart on cookie sheet. Bake 7 to 9 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Frost with Icing. Sprinkle with colored sugar. Let icing dry about 2 hours before stacking cookies.
ICING:
Sprinkle gelatin on cold water in 1 1/2-quart saucepan to soften. Stir in granulated sugar. Heat to rolling boil; reduce heat. Simmer uncovered 10 minutes, stirring frequently. Pour hot mixture over powdered sugar in small bowl; beat with electric mixer on medium speed until smooth. Beat in remaining ingredients on high speed, scraping bowl frequently, until soft peaks form and icing is glossy.
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Three-Leaf Clovers Ingredients:
- 1 cup butter or margarine — softened
- 1/3 cup sugar
- 2 tablespoons honey
- 1 egg
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 2 tablespoons sugar
- 1/4 teaspoon ground cloves
Preparation:
Heat oven to 350º. Mix butter, 1/3 cup sugar, the honey and egg in large bowl with spoon. Stir in flour and 1/2 teaspoon cloves.
Shape dough into 3/4-inch balls. For each cookie, arrange 3 balls of dough together to form a triangle about 2 inches apart on ungreased cookie sheet. Mix 2 tablespoons sugar and 1/4 teaspoon cloves. Press bottom of glass into dough to grease, then dip into sugar-clove mixture; press on triangles until 1/4 inch thick. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
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Chocolate Linzer Hearts Ingredients:
- 1 cup butter or margarine — softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup hazelnuts — toasted (see Notes), skinned and ground
- 1/2 ounce semisweet baking chocolate — finely chopped
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raspberry jam
- 1 ounce semisweet baking chocolate — melted
Preparation:
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
Heat oven to 375º. Roll one fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shape cookie cutter. Cut small heart shape from center of half of the 2-inch hearts, if desired. Place on ungreased cookie sheet.
Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cut-out heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.
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Pumpkin-Spice Bars Ingredients:
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup raisins
- Cream Cheese Frosting — (recipe follows)
- 1/2 cup chopped nuts
CREAM CHEESE FROSTING
- 1 (3 ounce) package cream cheese — softened
- 1/3 cup butter or margarine — softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
Heat oven to 350º. Grease jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Mix eggs, sugar, oil and pumpkin in large bowl with spoon. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins.
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into 8 rows by 6 rows. Store covered in refrigerator.
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Easy Decorated Gingerbread Cookie Ingredients:
- 1 package gingerbread cake and cookie mix
- 1/4 cup hot water
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine — melted
- Sugar
- 1 tub Rich & Creamy vanilla
- ready-to-spread frosting
- Miniature chocolate chips, raisins, cut-up gumdrops, colored sugar, miniature marshmallows, red cinnamon candies, shredded coconut, chocolate shot or shoestring licorice — if desired
Preparation:
Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in medium bowl with spoon until dough forms.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches in diameter.
Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.) Decorate as desired with chocolate chips and candies.
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Ingredients:
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup (1 1/2 sticks) butter (at room temperature)
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 2 teaspoons white distilled vinegar
Heat oven to 325 degrees F.
Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.
In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.
Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.
On low speed, beat in flour mixture.
For each cookie, roll 1 rounded tablespoon dough into ball; place 2 inches apart on ungreased baking sheet. With fork, flatten each and make cross-hatch pattern.
Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies.
Makes about 4 dozen cookies.
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