Nissu Nassu

Cookies

2 cups all purpose flour 1½ t ground cinnamon 1½ t ground ginger ½ t ground cardamom ½ t ground cloves 2/3 cup packed light brown sugar ½ cup butter, softened 3 to 5 T hot water ½ t baking soda

Royal Icing

1 egg white at room temperature* 2 to 2½ cups sifted powdered sugar ½ t almond extract
Place flour, cinnamon, ginger, cardamom and cloves in medium bowl; stir to combine.
Beat brown sugar and butter in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Place water and baking soda in cup; stir until baking soda dissolves. Beat into butter mixture. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. (IF dough is too crumbly, add more water, 1 T at a time, until dough holds together)
Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.
Preheat oven to 375°F. Grease cookie sheets; set aside.
Working with 1 disc at a time unwrap dough and place on lightly floured surface. roll out dough with lightly floured rolling pin to 1/8" thickness.
Cut dough with floured 3" pig shaped cookie cutter. Place cutouts 1" apart on prepared cookie sheets.
Gently press dough trimmings together; reroll and cut out more cookies (Rerolled dough will produce slightly tougher cookies than first rolling)
Bake 8 to 10 minutes or until firm and lightly browned. Remove cookies iwth spatula to wire racks; cool completely.
Prepare Royal Icing. Spoon Icing into pastry bag fitted with writing tip. Decorate cooled cookies with icing. Let stand at room temperature 1 hour or until set.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 5 dozen cookies.
Royal Icing Beat egg white in small bowl with electric mixer at high speed until foamy. Gradually add 2 cups powdered sugar and almond extract. Beat at low speed until moistened. Increase mixer speed to high and beat until icing is stiff.

Pahkinaleivat

1 cup butter, softened
½ cup plus 1/3 cup sugar, divided
3 large eggs divided
½ t ground cardamom
½ t almond extract
2¼ to 2½ cups all purpose flour
1 cup finely chopped almonds

Beat butter and ½ cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in 1 egg, cardamom and almond extract until well mixed, scraping down side of bowl once.

Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

Grease cookie sheets; set aside. Cut dough into 8 equal pieces.

With floured hands, shape each piece of dough into 12" long ½" thick rope. Cut ropes into 2 inch logs. Place all logs on prepared cookie sheets; refrigerate 30 minutes. 

Preheat oven to 350°F Beat remaining 2 eggs in shallow dish with fork until foamy.

Place almonds and 1/3 cup sugar in medium bowl; stir to combine. Dip cookie logs into beaten egg mixture; roll in nut mixture to cover.

Place cookies 2" apart on prepared cookie sheets. Bake 15 minutes or until lightly browned. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 4 dozen cookies. 

~*~NUT ALLERGY WARNING~*~ this recipe contains Almonds.

Orange Cookies (Orangesmekager)

2 Oranges
½ cup butter, softened
¼ cup sugar
1 large egg
½ t orange extract
1½ cups all-purpose flour
4 squares (1 oz each) semisweet chocolate

Finely grate colored portion of orange peel using bell grater or hand held grater. Measure 2 T orange peel; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, orange extract and grated peel until well blended, scraping down side of bowl once.

Gradually add flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in additional flour with spoon to form soft dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.


Preheat oven to 400°F Grease cookie sheets; set aside.


Unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to ¼" thickness. Cut dough into 2x1" bars. Place bars 2" apart on prepared cookie sheet. 


Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) 


Bake 10 minutes or until lightly browned. Remove cookies with spatula to wire rack; cool completely.


Melt chocolate in 1 cup glass measure in microwave at MEDIUM (50% power) 3 to 4 minutes stirring occasionally. Dip one end of each cookie into chocolate, coating ½ way up side. Scrape excess chocolate on bottom of cookie back into cup. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.


Store tightly covered between sheets of waxed paper at room temperature.


Makes about 2½ dozen bars

Czech Bear Paws

4 cups toasted ground hazelnuts
2 cups all purpose flour
1 T unsweetened cocoa powder
1 t ground cinnamon
½ t ground nutmeg
¼ t salt
1 cup butter, softened
1 cup powdered sugar
1 large egg yolk
½ cup melted chocolate chips
slivered almonds, halved

Preheat oven to 350°F. Place hazelnuts, flour, cocoa, cinnamon, nutmeg, and salt in medium bowl; stir to combine.

Beat butter, powdered sugar, and egg yolk in large bowl with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until soft dough forms, scraping down side of bowl once.


Grease 3 madeleine pans with softened butter, 1 teaspoon per pan; dust with flour. (IF only one 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap; let stand at room temperature.)


Press level Tablespoonfuls of dough into each mold. 


Bake 12 minutes or until lightly browned. Let cookies stand in pan 3 minutes. Carefully loosen cookies from pan with point of small knife. Invert pan over wire racks; tap lightly to release cookies. Let stand 2 minutes. Turn cookies shell side up; cool completely.


Pipe squiggle of melted chocolate on curved end of each cookie; place slivered almond halves in melted chocolate for claws. Let stand at room temperature 1 hour or until set.


Store tightly covered at room temperature. These cookies Do NOT Freeze well.


Makes abut 5 dozen cookies.

Orange-Almond Sables

¾ cup whole blanched almonds
1½ cups powdered sugar
1 cup butter, softened
1 T finely grated orange peel
1 T almond flavored liqueur or 1 t almond extract
1¾ to 2 cups all purpose flour
¼ t salt
1 large egg, beaten

Preheat oven to 375°F To toast almonds, spread on baking sheet and cool; set aside.

Beat powdered sugar and butter in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in orange peel and liqueur or almond extract.

Set aside 24 whole almonds. Place remaining cooled almonds in food processor. Process using on/off pulsing action until almonds are ground but not pasty.

Place chopped almonds, flour and salt in medium bowl; stir to combine. Gradually add to butter mixture. Beat with electric mixer at low speed until well blended, scraping down side of bowl once.

Place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to just under ¼" thickness. Cut dough with floured 1½" fluted or round cookie cutter. Place dough 2 inches apart on ungreased cookie sheets.

Lightly brush tops of cookies with beaten egg. Press one whole reserved almond in center of each cookie.

Brush almond lightly with beaten egg. Bake 10 to 12 minutes or until light golden brown.

Let cookies stand 1 minute on cookie sheets. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 2 dozen cookies. 

~*~NUT ALLERGY WARNING~*~ this recipe contains Almonds.

Back Bay Cookies

2/3 cup butter
1 cup sugar
2 eggs, well beaten
2/3 cup chopped raisins or currants
½ cup chopped walnuts
2 cups sifted flour
2/3 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and beat well. Add raisins and nuts. Sift remaining ingredients together and add to the first mixture. Mix thoroughly. Drop by teaspoonfuls, 1" apart, on greased cookie sheets. Bake about 12 minutes. cool on wire racks. 

Makes about 2½ dozen cookies. 

~*~NUT ALLERGY WARNING~*~ this recipe contains Walnuts.

Pinwheel Cookies

½ cup butter, softened

1 (3 oz) package cream cheese, sofened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2¼ cups all-purpose flour, divided

½ teaspoon baking powder

½ teaspoon salt

1/8 teaspoon baking soda

½ cup cocoa

In a large bowl, cream butter, cream cheese, sugar, eggs and vanilla until light and fluffy. In a separate bowl, sift together 1½ cups flour, baking powder, salt, and baking soda; blend into creamed mixture.

Divide dough in half. Add cocoa to ½ of the dough; blend well. Add ¾ cup flour to remaining dough; blend well.

On a lightly floured board, roll out each half into a 9" square. (if dough is too soft, chill about 15 minutes) Place chocolate dough on top of vanilla. Roll up jelly-roll style. Wrap tightly in waxed paper; chill several hours or overnight.

Preheat oven to 350°. Slice dough ¼" thick. Place on an ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on wire rack.

 

Makes about 3 dozen.

Hindbaerkager (Raspberry Ribbons)

1 cup butter, softened
½ cup granulated sugar
1 large egg
2 T milk
2 t vanilla
¼ t almond extract
2 2/3 cups all purpose flour
6 T seedless raspberry jam
 
Glaze
½ cup powdered sugar
1 T milk
1 t vanilla

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg, milk, vanilla and almond extract until well blended, scraping down side of bowl once.

Gradually add 1½ cups flour. Beat at low speed until well blended, scraping down side of bowl occasionally. Stir in enough remaining flour with spoon to form stiff dough. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.

Preheat oven to 375°F. Cut dough into 6 equal pieces. Rewrap 3 dough piece and return to refrigerator. With floured hands, shape each piece of dough into 12" long, ¾" thick rope.

Place ropes 2" inches apart on ungreased cookie sheets. Make a lengthwise ¼" deep groove down center of each rope with handle of wooden sppon or finger. (Ropes will flatten to ½" thick strips)

Bake 12 minutes. Take strips out of oven; spoon 1 T jam along each groove. Return to oven; bake 5 to 7 minutes longer or until strips are light golden brown. Cool strips 13 minutes on cookie sheet.

Prepare Glaze Drizzle strips with glaze; let stand 5  minutes to dry. Transfer strips to cutting board. Cut cookie strips at 45° angle into 1" slices. Remove cookies with spatula to wire racks; cool completely. Repeat with remaining dough.

Store tightly covered between sheets of waxed paper at room temperature.

Makes about 5½ dozen cookies

Glaze
½ cup powdered sugar
1 T milk
1 t vanilla

Place all ingredients in small bowl; stir with spoon until smooth.

Makes scant ¼ cup glaze

Chrusciki

1 cup all purpose flour
1 T sugar
3 large egg yolks
3 T sour cream
1 T vodka or whiskey
Vegetable Oil
2 2/3 cups powdered sugar

Place flour and sugar in medium bowl; stir to combine. Make well in center of flour mixture; add egg yolks, sour cream and vodka. Stir with spoon until soft dough forms.

Place dough on lightly floured surface; knead gently until dough is smooth. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.

Working with 1 disc t a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick, 12x10" rectangle. Cut dough lengthwise in half; cut each hslf into 12 strips.

Make 1" vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with each strip.

Heat oil in large saucepan to 375°F. Place 6 strips at a time into hot oil.

Fry about 1 minute or until golden brown, turning cookies once with slotted spoon. Drain on paper towels. 

Place 1/3 cup powdered sugar in small brown paper bag. Add 6 warm cookies at a time; close bag and shake until cookies are coated with sugar. Repeat with additional sugar and remaining cookies.

Cookies are best when served immediately, but can be stored in airtight container 1 day.

Make 4 dozen cookies

Medaljekager (Lemon Filled Spice Cookies)

Cookies
2¼ cups all purpose flour
1 t ground cinnamon
½ t ground allspice
½ t ground ginger
½ t ground nutmeg
¼ t salt
1 large egg yolk
¾ cup butter, softened
¾ cup sugar
¼ cup milk
1 t vanilla

Lemon Filling
2¼ sifted powder sugar
1½ T butter, softened
3 T lemon juice
½ t lemon extract

Cookies:
Grease cookie sheets; set aside. Place flour, cinnamon, allspice, ginger, nutmeg, and salt in medium bow; stir to combine.

Place egg yolk in large bowl; add butter, sugar, milk, and vanilla. 


Beat butter mixture with electric mixer at medium speed until light and fluffy. Gradually add flour mixture. Beat at low speed until dough forms.


Form dough into a disc; wrap in plastic wrap and refrigerate 30 minutes or until firm.


Preheat oven to 350°F Roll teaspoonfuls of dough into ½" balls; place 2" apart on prepared cookie sheets. Flatten each ball to ¼" thickness with bottom of glass dipped in sugar. Prick top of each cookie using fork. 


Bake 10 to 13 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely. 


Prepare Lemon Filling. Spread filling on flat side of half of cookies. Top with remaining cookies, pressing flat sides together. Let stand at room temperature until set.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 3 dozen sandwich cookies


Lemon Filling
Beat all ingredients in medium bowl with electric mixer at medium speed until smooth.


Makes about 1 cup filling

Christmas Wreaths

1 c sifted all purpose flour
½ t baking soda
¼ t baking powder
½ t salt
½ c butter
½ c brown sugar, firmly packed
½ c granulated sugar
1 egg, slightly beaten
½ t vanilla extract
1 c quick cooking oats
1 c crisp rice cereal
½ c moist shredded or flaked coconut
½ c confectioners' sugar 2 T hot milk
1/3 cup green candied cherries cut to resemble holly leaves
1/3 cup small red cinnamon candies

Preheat oven to 350° degrees. Sift flour, baking soda, baking powder, and salt together. Work butter and sugars in a bowl until creamy. Stir in egg and vanilla. Gradually add flour mixture, oats, rice cereal and coconut. Mix well. Drop by level Tablespoonfuls 2" apart on greased baking sheets. Bake 9 or 10 minutes or until light brown. Cool.

Frost with simple icing or ¼ cup confectioners' sugar mixed with 2 T hot milk or with regular butter icing in a ½" ring around the outside edge of the cookie. For the holly effect, group 3 red cinnamon candies with leaves cut from green candied cherries.

Polvorones

1 cup butter, softened
½ cup powdered sugar
2 T milk
1 t vanilla
1 t ground cinnamon, divided
1½ to 1¾ cups all purpose flour
1 t baking powder
1 cup granulated sugar
1 square (1 ounce) semisweet chocolate, finely grated

Preheat oven to 325°F. Grease cookie sheets; set aside.

Beat butter, powdered sugar, milk, vanilla and ½ t cinnamon in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1½ cups flour and baking powder. Beat at low speed until well blended, scraping down side of bowl once. Stir in additional flour with spoon if dough is too soft to shape.

Roll tablespoonfuls of dough into 1¼" balls. Place balls 3" apart on prepared cookie sheets. Flatten each ball into 2" round with bottom of glass dipped in granulated sugar.

Bake 20 to 25 minutes or until edges are golden brown. Let stand on cookie sheets 3 to 4 minutes.

Meanwhile, combine granulated sugar, grated chocolate and remaining ½ t cinnamon in small bowl; stir to combine. Transfer cookies, one at a time, with spatula to sugar mixture; coat on both sides. Remove with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months

Makes about 2 dozen cookies 

~*~Dairy ALLERGY WARNING~*~ this recipe contains milk. 

Moravian Spice Crisps

Moravian Spice Crisps

1/3 cup shortening
1/3 cup packed brown sugar
¼ cup unsulfured molasses
¼ cup dark corn syrup
1¾ to 2 cups all purpose flour
2 t ground ginger
1¼ t baking soda
1 t ground cinnamon
½ t ground cloves
Powdered Sugar


Melt shortening in small saucepan over low heat. Remove from heat; stir in brown sugar, molasses and corn syrup. Set aside; cool.

Place 1½ cups flour, ginger, baking soda, cinnamon, and cloves in large bowl; stir to combine. Beat in shortening mixture with electric mixer at medium speed, scraping down side of bowl once. Gradually beat in additional flour until stiff dough forms, scraping down side of bowl once.

Knead dough on lightly floured surface, adding more flour if too sticky. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.

Preheat oven to 350°F. Grease cookie sheets; set aside. Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/16 inch thickness.

Cut dough with floured 2 3/8" scalloped cookie cutter. (IF dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.) Place cookies ½" apart on prepared cookie sheets.

Bake 8 minutes or until firm and lightly browned. Remove cookies with spatula to wire racks; cool completely.

Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar. Carefully remove cardboard.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen cookies.

Siaroppskuake

1 cup packed light brown sugar
¾ cup shortening or margarine
1/3 cup dark molasses
2 large eggs
2 T finely grated lemon peel
3¼ to 3½ cups all purpose flour
1 t baking powder
1 t baking soda

Beat brown sugar and shortening in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses, eggs and lemon peel until well blended, scraping down side of bowl once.

Gradually add 3 cups flour, baking powder and baking soda. Beat at low speed until well blended, scraping down side of bowl once. Stir in enough remaining flour with spoon to form stiff dough. Form dough into 2 discs; wrap and refrigerate until firm, 1 hour or overnight.

Preheat oven to 375°F. Grease 3 cookie sheets; set aside.

Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8" thick rectangle. Cut dough with floured 2¾" star or scalloped cookie cutter. Place cutouts ½" inch apart on prepared cookie sheets.

Gently press dough trimmings together; reroll and cut out more cookies. (Rerolled dough will produce slightly tougher cookies than first rolling.)

Bake 7 to 8 minutes or until lightly browned around edges. Remove cookies with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 8 dozen cookies

Welsh Tea Cakes

¾ cup chopped dried mixed fruit or fruit bits or golden raisins
2 T brandy or cognac
2¼ cups all purpose flour
2½ t cinnamon, divided
1 t baking powder
½ t baking soda
¼ t salt
¼ t ground cloves
1 cup butter, softened
1¼ cups sugar, divided
1 large egg
1/3 cup sliced almonds (optional)


Preheat oven to 375°F


Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump.


Place flour, 1½ t cinnamon, baking powder, baking soda, salt and cloves in medium bowl; stir to combine.


Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once. Stir in fruit and brandy with spoon.


Combine remaining ¼ cup sugar and 1 t cinnamon in small bowl. Roll heaping teaspoonfuls of dough into 1" balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on un-greased cookie sheets.


Press balls to ¼" thickness using bottom of glass dipped in granulated sugar. Press 3 almond slices horizontally into center of each cookie. (Almonds will spread evenly and flatten upon baking.)


Bake 10 to 12 minutes or until lightly browned. Remove tea cakes with spatula to wire racks; cool completely.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 3½ dozen tea cakes.


~*~Nut ALLERGY WARNING~*~ this recipe contains almonds.

Lebkuchen

2¾ cups all purpose flour

2 t ground cinnamon

1 t baking powder

½ t baking soda

½ t salt

½ t ground cardamom

½ t ground ginger

½ cup honey

½ cup dark molasses

¾ cup packed brown sugar

3 T butter, melted

1 large egg

½ cup chopped toasted almonds (optional)

Glaze  (recipe follows)

Preheat oven to 350°F Grease 15x10" jelly roll pan; set aside.

Place flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl; stir to combine.

Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes.

Stir in brown sugar, butter, and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms, scraping down side of bowl once. Stir in almonds with spoon, if desired. (Dough will be slightly sticky.)

Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare Glaze. Spread over cooled bar cookies. Let stand until set, about 30 minutes.

Cut into 2x1" bars.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 6 dozen bars.

Glaze

1¼ cups powdered sugar

3 T fresh lemon juice

1 t grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.

~*~Nut ALLERGY WARNING~*~ this recipe contains almonds.

Candy Cane Cookies

1 c soft butter 
1 c sifted powder sugar
1 egg
1½ t peppermint flavoring
1 t vanilla
2½ c sifted flour
1 t salt
½ t red food coloring

Mix butter, sugar, egg, vanilla, and peppermint together. Sift together flour and salt and add to egg mixture. Divide dough in half and blend in food coloring in ½ of dough. Roll out strips of each color and twist one red and one white strip together to form candy canes. Bake 9 minutes at 375°F or until lightly brown, on an ungreased cookie sheet.

Pfeffernusse

3½ cups all purpose flour
2 t baking powder
1½ t ground cinnamon
1 t ground ginger
½ t baking soda
½ t salt
½ t ground cloves
½ t ground cardamom
¼ t freshly ground black pepper
1 cup butter, softened
1 cup granulated sugar
¼ cup dark molasses
1 large egg
Powdered Sugar

Grease cookie sheets; set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom, and pepper in large bowl; stir to combine.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.

Preheat oven to 350°F. Roll dough into 1" balls. Place 2" apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown. 

Remove cookies with spatula to wire racks; dust with sifted powdered sugar. Cool completely.


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 5 dozen cookies.

Molasses Lace Roll Ups

¾ cup sifted all-purpose flour

3 tablespoons nonfat dry milk*

2/3 cup granulated sugar

1 teaspoon ginger

½ cup molasses

½ cup shortening

Start heating oven to 325°F. Sift together flour, milk, sugar, and ginger. In medium saucepan, slowly heat molasses to boiling point; remove from heat; mix and shortening. Slowly add flour mixture while stirring well. Drop by half teaspoonful 4 inches apart on well greased cookie sheet. Bake 14 minutes or until done. Remove from oven; let stand a minute; then quickly loosen all cookies with sharp, broad knife. While cookies are still warm and pliable, roll, one at a time, around handle a wooden spoon. Let cool on rack. Store in tight covered container.

Makes 4 dozen

*If dry milk is admitted, increase flour to 1 cup

Note: if cookies cool too much for rolling, return to oven for a minute or two to soften.

~*~Dairy ALLERGY WARNING~*~ this recipe contains milk.

Swedish Nut Crescents

1 1/3 cups sifted all-purpose flour

2 teaspoon salt

1 teaspoon baking powder

¼ cup soft shortening

¾ cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 cup chopped pecans

½ cup granulated sugar

Start heating oven to 325°F. Since together flour, salt, baking powder. Thoroughly mixed shortening with ¾ cup sugar, egg, milk, and vanilla. Mix in flour mixture. Spread ¼ cup dough very thinly and evenly on un-greased inverted 9 x 2” pan. Sprinkle with some of combine nuts and ½ cup sugar. Bake, one pan at a time, 10 to 12 minutes, or until golden. While layer is hot, cut into 4½”x¾” strips; shape over rolling pin. Repeat one pan at a time, until all dough is used. If the strips become too brittle to shape, soften in oven.

Makes 9 dozen

~*~NUT ALLERGY WARNING~*~ this recipe contains Pecans