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The Quilt Inn Country Cookbook
Aliske Webb
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/4 cup molasses
egg
tbsp. grated orange rind
1/2 cups all-purpose flour
tsp. ginger
tsp. cinnamon
tsp. baking soda
/2 tsp. ground allspice
/2 tsp. cloves
/4 tsp. cardamon
pinch salt
Cream butter and sugar in mixing bowl until fluffy. Beat in molasses, egg and
orange rind.Combineflour, ginger, cinnamon, baking soda, allspice, cloves, cardamon
and salt together. Gradually stir into sugar mixture until forms stiff dough. Gather dough
into ball. Knead slightly. Wrap and chill for 1 hour.
Let dough soften and roll between floured waxed paper sheets to 1/4–inch
thickness. Remove top paper. Use floured cookie cutters to make shapes. Use plastic
straw to poke hole near top, (for string to be inserted). Lift dough and paper onto
baking sheet and chill for 15 minutes, until firm.
Preheat oven to 35F. Transfer cookies to lightly greased, or nonstick, baking
sheet.Bake for 12 to 12 minutes or until slightly darkened around edges. Cook on
racks. Decorate as desired. Thread onto strings and hand on tree.
My Favorite Almond Fruitcake
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cups raisins
/2 cup citron peel
1/2 cups candied red cherries, halved
/4 cups candied green cherries, halved
cup candied pineapple, in chunks
/4 cup brandy
/4 cup Amaretto di Saronna
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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