1/2 c. soft butter
1/2 c. sugar
1 egg
1/4 c. skim milk
2 c. sifted white flour
2 tsp. baking powder
3 tsp. crushed or powdered cardamom
Cream butter and sugar until light.
Add egg, beating until thick. Stir in milk.
Sift flour with baking powder and add with cardamom to creamed mixture,
mixing until a stiff dough forms. Chill thoroughly.
Shape chilled dough into small balls (about 1 inch in diameter) and arrange on a
lightly greased baking sheet.
Bake at 375 degrees for 10-12 minutes or until golden.
If you wish, you may brush cookies with egg before baking to give them a shiny glaze.
Makes 48.
Preheat oven to 350°F. Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.
Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.
These cookies are the best cookies I've had since low-carbing. None of my non-LC friends can tell these are not "the real thing" and they go like wildfire at a party. Be careful, they're addictive!
Makes 24 cookies. 2 carbs per cookie.
* NOTE: Remember, Keto Sweet is truly granulated - not "fluffy" like Splenda, so cookies sprinkled with it have that little sugary crunch.
1/2 cup (112 g) firmly packed brown sugar
3 tablespoons butter, softened
1 large egg
1 cup (140 g) flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons pumpkin or apple spice
red and green decorator icing or sprinkles, for decoration
Preheat the oven to 375 degreed F (190 C). In a large bowl, cream the brown sugar and butter until well blended. Beat the egg separately. Add the egg, beating until well blended. Lightly ladle flour into a measuring cup; level off. Mix the flour, baking powder, baking soda, and spices in a bowl. Slowly add the flour mixture to the egg mixture, mixing well.
Divide the dough in half. Turn the dough out onto a lightly floured surface. Flatten with your hands or a rolling pin into a rectangle, 10 1/2 inches (27 centimeters) wide. Tightly roll the dough toward you. Press each end with the side of the hand to seal. Flatten slightly to 1 1/4 inches (3 centimeters) in diameter.
With a spatula, place the logs 2 to 3 inches (5 to 8 centimeters) apart on an ungreased baking sheet. Dip a non-serrated knife in water. Make 1/4-inch-deep (.6-centimeter) diagonal slashes at 3/4-inch (2-centimeter) intervals. Either decorate with sprinkles now or with icing later. Bake for 11 to 13 minutes, until set and no longer moist. Cool for 1 minute.
Remove from the baking sheet and place on a wire rack. Cool for 5 minutes. Cut the logs at the scored lines with a serrated knife. Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.
From The Wicca Cookbook, by Jamie Wood and Tara Seefeldt, Celestial Arts/Tenspeed Press.
Vegan Ginger Snaps
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
5 tablespoon fresh ginger, grated
Preheat oven to 350°F. In a large bowl, stir together the f lour, baking powder, baking soda, and salt. Add the maple syrup, molasses, oil, and ginger. Stir together gently until ''just mixed." Scoop spoon-sized. portions onto a lightly oiled cookie sheet and bake for 12-15 minutes.
Pre-heat the oven to 350 degrees. Lightly spray a baking sheet with cooking spray and set aside. Mix the butter and the confectioners sugar together in an electric mixer until smooth and creamy. Beat one of the eggs in a small bowl with a wire whisk.
Add the egg, milk, nutmeg and lemon juice to the mixer and mix well. In medium-sized bowl, mix the flour and baking powder together. Add the flour and baking powder mixture to the mixer and mix well until it forms into dough.
Using a rolling pin, roll the dough out on a clean flat surface to about 1/4-inch. Cut out the cookies with cookie cutters, and place on the baking sheet. Beat the second egg in the small bowl. Brush a little of the beaten egg on the top of each cookie, then sprinkle each cookie with a little granulated sugar. Bake the cookies for about 10 minutes. Remove to a wire rack to cool.
Makes 3 dozen
SOURCE: unknown
Cranberry Orange Oatmeal Cookies
1 cup softened unsalted butter
2 cups light brown sugar
2 large eggs
2 tablespoons milk
2 teaspoon orange zest
1 teaspoon pure orange extract
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups dried cranberries
2/3 cup chopped pecans (optional)
Preheat oven to 350°F.
Cream together butter and brown sugar in a large bowl. Beat in eggs one at a time until well mixed. Add zest and extracts and mix well.
In a medium bowl, whisk together flour, baking soda and salt. Stir in oats, then add to butter mixture and mix well.
Fold in cranberries and pecans (if desired). Drop by the teaspoonful 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes, or until the edges just start to turn golden brown.
Let the cookies cool on the sheets for 4 minutes, then remove to wire racks to finish cooling. Store in an airtight container or freeze.
SOURCE: unknown
Holiday Ice Box Cookies
(DARK PART)
1 C. shortening (half butter, half other shortening)
1 1/2 C. brown sugar
2 eggs
3 C. flour
1/2 t. cinnamon
1/2 t. mace
1 t. baking soda
1/4 t. salt
1 C. nuts
Cream the shortening and suagar very thoroughly together, add the eggs, then the dry ingredients sifted together, and the nuts. No liquid is needed in this part. Mix well, and set aside while you make the light part.
(LIGHT PART)
1/2 C. shortening ( half butter, half other shortening)
3/4 C. granulated sugar
1 egg, beaten
1 t. vanilla
1/2 t. almond extract
2 C. flour
1/4 t. baking soda
1/2 t. salt
2 T. cold water
3/4 C. raisins, finely cut
12 candied cherries, finely cut
Cream the shortening and sugar, add the egg, the dry ingredients sifted together, and the cold water and flavoring, then the chopped raisins and cherries. Mix well.
Take half the dark part and press it down into a long, narrow pan (a bread pan works well). Lay the light part on top, and press down evenly; then lay the remaining dark part on top and press down as before, making the top smooth. Let stand in refrigerator at least 12 hours before attempting to turn out and slice. Then slice thin with a sharp knife, place on a very lightly oiled cookie sheet, and bake quickly in a hot oven (425-450 degrees), watching carefully so that they do not burn
SOURCE: unknown
Cream Cheese Sugar Cookies
2 c. butter, softened
1 8 oz. package cream cheese
2 c. sugar
2 egg yolk
1 t. vanilla extract
4 1/2 c. all purpose flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks, and vanilla, mix well. Gradually add flour.
Chill at least two hours. Roll out to 1/4 in. thickness and cut into shapes. Bake at 350 for 10-12 minutes, until set, not brown.
Cool 5 minutes before removing from pan, continue to cool on cooling rack. 7 Doz. cookies
These can be topped with icing or decorative sprinkles, but we like them best sprinkled with plain granular sugar.
SOURCE: unknown
Eggnog Cookies
1 C butter or margarine, softened
2 C sugar
1 tsp vanilla
4 eggs
3 C flour
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
Cream butter, sugar & vanilla. Beat in eggs, one at a time. Sift dry ingredients together. Grandually add to creamed mixture. Cover and refrigerate several hours.
Drop by heaping tsp~fuls onto ungreased baking sheets. Bake in a preheated 375° oven for 6~8 min's or until lightly browned around the edges. Cool slightly before removing from baking sheets.
Can decorate for festive look by placing the center of a paper doily on cookie & sprinkle with ground nutmeg for a pretty lil design on top!
1 cup powdered sugar
1/4 cup Butter,melted
1/4 teaspoon rum extract
1 to 2 tablespoons hot water
Multi-colored decorator candies
Heat oven to 375 F. In large mixing bowl, combine butter, sugar, egg and vanilla. Beat at medium speed, scraping bowl often, until creamy (two to three minutes).
Reduce speed to low; add flour and nutmeg. Beat, scraping bowl often, until well mixed (two to three minutes). Place dough into cookie press; form desired shapes 1 inch apart on cookie sheets. Bake for eight to 12 minutes or until edges are very lightly browned.
In small bowl, stir together sugar, butter and rum extract. Stir in hot water for desired glazing constancy. While still warm, brush top of each cookie with glaze. Sprinkle with candies.
½ cup butter
1-cup sugar
1-teaspoon vanilla
1 egg
1-cup all-purpose flour
1-teaspoon ground cloves
Melt butter in a small pan over medium heat. Remove from heat and stir in
sugar, then stir in vanilla. Add egg and beat until mixture is smooth. In a
small bowl, stir together flour and cloves; gradually add to butter mixture, blending thoroughly.
Drop dough by level teaspoonfuls onto well-greased cookie sheets, spacing cookies 2 ½- to
3-inches apart. Bake in a 350 degree oven for 12-14 minutes or until edges are golden brown
and centers start to crinkle and collapse.
Immediately transfer cookies to racks to cool.
Store in airtight container.
Makes 4 dozen.
SOURCE: mom2dragons
Eliz's Eggnog Cutouts
2/3 cup butter
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1/4 cup dairy eggnog
2 cups all-purpose flour
Beat butter in a large mixing bowl with an electric mixer on medium speed for
30 seconds. Add sugar, baking powder, nutmeg and salt; beat till well
combined. Add egg and eggnog. Beat or stir in flour. Divide dough into 2
portions. Cover and chill dough about 2 hours or until easy to handle. Roll
dough on a well-floured surface to 1/4 inch thickness. Cut into desired
shapes. Place 1 inch apart on a lightly greased cookie sheet. Bake in a 375
degree oven for 10 to 12 minutes or until edges are firm and lightly browned.
Cool on cookie sheet for 5 minutes. Transfer to a wire rack to cool
completely. Frost with eggnog frosting. Sprinkle with colored sugar or
nutmeg, if desired. Makes about 48. Eggnog Frosting Stir 3 cups powdered
sugar and 4 to 5 tablespoons eggnog together to make of spreading
consistency. May need to use slightly more of less eggnog. If desired, tint
with a few drops of food coloring.
SOURCE: mom2dragons
Gingersnaps
1 cup granulated sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
1 1/2 tsp. ginger
1/2 cup sugar
Cream sugar and shortening together until light and fluffy. Add molasses
and beaten egg. Beat thoroughly. Sift flour with soda, salt and spices.
Add creamed mixture. Blend together carefully so that all ingredients are
well mixed. Roll small portions of dough between palms of hands into small
balls, about the size of walnuts. Roll balls into 1/2 cup sugar. Place 2"
apart on greased cookie sheet. Bale at 375* F for 15 min. The cookies
flatten out as they are baked. When they are baked, remove at once from
cookie sheet.
Makes 5 doz.
SOURCE: unknown
Ginger Bread Cookies with Butter Cream Icing
2/3 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of ground cinnamon, cloves, and ginger
Icing: 3 cups confectioners sugar
1/3 cup butter (no substitute) softened
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon butter flavoring
3 to 4 tablespoons milk
In mixing bowl, cream shortening and sugar.
Beat in eggs and molasses. Combine flour,
baking soda, salt, and spices, gradually add
to the creamed mixture and mix well.
Refrigerate for 2 hours or overnight. On a
lightly floured surface, roll dough to 1/4
inch thickness. Cut into desired shapes.
Place on ungreased baking sheets. Bake at
350F degrees for 8-10 minutes or until edges
begin to brown. Cool on a wire rack.
For icing: beat sugar, butter, and flavorings
in mixing bowl. Gradually stir in milk until
smooth and thick. Frost cookies
5 eggs
1/2 cup plus 2 tablespoons sugar
1 3/8 cups plus 2 tablespoons unbleached all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon Kosher salt
Large pinch ground anise
1 teaspoon freshly grated nutmeg
1 cup (2 sticks) unsalted butter, more at room temperature for buttering molds
1/4 cup molasses
2 1/2 tablespoons dark brown sugar
Grated zest of 1 orange
Grated zest of 1/2 lime
In a mixer fitted with a whisk, beat together eggs and sugar until fluffy. Remove bowl; sift flour, baking powder, salt, star anise powder and nutmeg over egg mixture, and fold gently until just mixed.
In a small pan, melt butter over low heat. Add molasses and brown sugar, and stir until dissolved. Stir in orange and lime zest. Pour this into batter and fold together. Spoon batter into a pastry bag fitted with a small (about 1/4-inch) round tip. Refrigerate for at least 2 hours, or overnight.
Preheat oven to 375 degrees. Generously butter a madeleine pan (with small or large molds). Pipe batter into molds, so they are three-quarters full. Bake until madeleines form humps and are nut brown around edges, 6 to 8 minutes, longer if using large molds. Remove from oven, and bang pan on a countertop to release madeleines from molds. Carefully lift off any that stick. Place in a folded napkin to keep warm. Repeat with remaining batter.
Yields: 60 small madeleines
SOURCE: unknown
Orange Cranberry Drops
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3 tablespoons orange juice
1/2 teaspoon orange extract
1 teaspoon grated orange zest
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
Preheat oven to 375 degrees F(190 degrees C). Lightly grease cookie sheets, or line with parchment paper.
In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg, orange juice, orange extract, and orange zest. Sift together the flour, baking powder, baking soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough by heaping teaspoons, 2 inches apart, on the prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.
yields 3 dozen
SOURCE: unknown
Orange Frosted Cranberry Cookies
1 cup sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 tsp. grated orange peel
2 Tbsp. orange juice
1 egg
2 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp.salt
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts, if desired
Heat oven to 375ºF. Beat sugars, butter, orange juice, orange peel, and egg in large bowl at medium speed. Stir in flour, baking soda, and salt. Stir in cranberries and nuts. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until light brown. Remove from cookie sheet to wire rack; cool completely. Frost with Orange Frosting.
ORANGE FROSTING:
1 1/2 cups powdered sugar
1/2 tsp. grated orange peel
2 to 3 Tbsp. orange juice
Mix all ingredients until smooth and spreadable.
SOURCE: unknown
Orange Delights
3/4 cup shortening
1 1/2 cup brown sugar
2 eggs
1 1/2 teaspoon grated orange rind
1/2 cup sour milk
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
Cream shortening and sugar. Add eggs.
Dissolve soda in milk and add to shortening/sugar mixture.
Add flour sifted with baking powder and salt. Add vanilla.
Drop by teaspoon on greased cookie sheet.
Bake at 350 degrees for 12 to 15 min.
Remove from pan and while still hot spread thinly with:
1 1/2 teaspoons grated orange rind
1/3 cup orange juice
1 cup sugar
mix to a thin paste and spread on hot orange delight cookies.
SOURCE: unknown
Soft Ginger Cookies With Lemon Glaze
1 cup buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3 3/4 cups flour
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/2 tsp ground allspice
1/2 tsp cloves
In a small bowl, combine the buttermilk and baking soda and set aside; it will foam up.
In a large mixer bowl place the vegetable oil, sugar, molasses, and eggs. Beat for 1 minute or until well mixed. Add the buttermilk mixture and blend.
Sift together the flour, salt, cinnamon, ginger, nutmeg, allspice and cloves. Add slowly to the molasses mixture, and beat on medium speed until just blended.
Allow the batter to stand for 15 minutes.
Preheat the oven to 325*
Drop batter by heaping tablespoons onto oiled cookie sheets.
Bake for 8 to 9 minutes, or until the top of the cookies spring back when touched with your finger. Do not overbake, these cookies should be very soft, almost like little round gingerbreads.
While the cookies are baking, make frosting.
Frosting
In a mixer bowl, beat the confectioners' sugar, butter, salt and lemon juice until smooth.
Blend in the lemon rind, vanilla and enough milk to make a smooth consistency.
Remove the baked cookies to a wax paper lined wire rack. Frost while warm, spreading about a 1/2 tsp of frosting over each cookie.
Let cool completely, then transfer to trays and place in the freezer to completely set the glaze or to freeze for storing.
Pack cookies in tins using wax paper to separate each layer.
These freeze very well.
Makes 3 1/2 to 4 dozen
Solstice Moon Cookies
1 cup shortening or 1/2 cup shortening and 1/2 cup butter
1/3 cup sugar
2/3 ground blanched almonds
1 2/3 cups flour
1 cup confectioner's sugar
1 teaspoon cinnamon
Mix together shortening, sugar, and almonds. Sift together flour and salt, then stir into almond mixture. Chill dough for at least one hour. Break off pieces and roll pencil thin. Cut in 2 1/2 inch lengths and form dough into crescent shapes with fingers. Bake on an ungreased cookie sheet until set, but not brown. Set oven on 325 degrees for about 14 to 16 minutes. Cool on a pan, and while slightly warm, carefully dip each in a mixture of confectioner's sugar and cinnamon.
SOURCE: unknown
Sour Cream Spice Drops
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon salt
¼ cup raisins, finely chopped
½ cup butter, room temperature
1-cup brown sugar
1 egg
½ cup sour cream
¼ teaspoon vanilla
½ cup walnuts, chopped
Mix dry ingredients. Stir in raisins. In a separate bowl cream butter and sugar. Beat in egg and sour cream. Gradually add dry ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 minutes.
IN a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed about 30 seconds or till softened. Add half of the flour and all of the sugar, egg, milk, baking powder, vanilla, salt and spices to the butter mixture. Beat until thoroughly combined, scraping sides of the bowl occasionally. Beat or stir in remaining flour. Divide dough in half. Cover and chill about 3 hours or until easy to handle.
On a lightly floured surface, roll each half of the dough to 1/8in thickness. Using 2- to 3-in cookie cutters, cut dough into desired shapes. Place 1-in apart on an ungreased cookie sheet.
Bake at 375* for 7-8 minutes or till bottoms are lightly browned and edges are firm. Cool on cookie sheet 1 minute. Remove cookies and cool on wire rack. Decorate if desired.
Yields 3-4 dozen
SOURCE: unknown
Sugar Free Spice Cookie
1 1/4 cups water
1/3 cup shortening
1 cup raisins
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons liquid artificial sweetener
2 tablespoons water
1 teaspoon baking powder
2 cups all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a small saucepan, bring the 11/4 cup of water, raisins, shortening, cinnamon, and nutmeg to a boil. Remove from heat, beat in eggs, one at a time. Dissolve salt, soda, and liquid sweetener into the remaining 2 tablespoons of water; add alternately to the egg mixture, with the flour and baking powder.
Drop cookies by teaspoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.
Makes 24 servings
SOURCE: unknown
Yule Moon Cookies
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanilla
Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water
Cream together butter and sugar until fluffy and light. Add grated
lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix
thoroughly. Place dough in bowl. Cover and chill thoroughly. When
dough is well chilled; or next day, roll out dough to 1/8" thickness
and cut with moon/crescent cookie cutter. Place 1/2" apart on
ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10
minutes.
For Icing:
While cookies bake, combine
confectioner's sugar, vanilla and water. Spread over tops of cookies
while still warm, but not too hot as icing will melt. Thin with
additional drops of water if glaze is too thick.
Allow cookies to cool. Yield: 10 dozen cookies.
SOURCE: unknown
White Chocolate Peppermint Patties
Keep your eye on these gems as they bake - they have a quick cooking time and should only take 9 minutes. Keep them in a tightly sealed container, or freeze them for longer storage.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 large egg
2 teaspoons pure vanilla extract
4 ounces peppermint candy, chopped into 1/3 inch pieces
Make the White Chocolate Peppermint Patties:
1. Preheat the oven to 325°F.
2. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.
3. Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
4. Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until smooth. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth. Add the egg and the vanilla extract and beat on medium for 1 minute until combined. Scrape down the bowl. Add the melted chocolate and beat on medium for 1 minute until combined. Scrape down the bowl. Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds. Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
5. Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.
SOURCE: unknown
Spiced Crescent Moon Cookies
3/4 cup vegetable shortening at room temp
1 cup firmly packed light brown sugar
1 large egg, beaten
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
4 drops almond extract
confectioners sugar for sprinkling
Preheat oven to 375º F.
In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. In another bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves and the salt. Add the flour mixture in small amounts to the shortening mixture, and blend the dough well. Chill the dough for 1 hour.
Cut the dough into crescent moon shapes. Arrange on greased cookie sheet and sprinkle with the confectioners sugar. Bake for 8 to 10 min. Allow them to cool on paper. Makes approx. 38 cookies.
