Food recipes
German Spiced Christmas Cookies
German Spiced Christmas Cookies Ingredients: raisins, seeded alcoholic beverage, distilled, rum, 80 proof butter, without salt sugars, granulated sugars, brown cream, whipped, cream topping, pressurized wheat flour, w...
German Spiced Christmas Cookies
Ingredients:
raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, anise seed
spices, cloves, ground
candies, semisweet chocolate
Directions:
soak the chopped raisins in the rum for 15-30 minute.
cream together the butter and the sugars.
add cream and beat until smooth.
mix all dry ingredients together (including the mini-chips) in a separate bowl.
add the dry ingredients and the raisin mixture to the butter mixture.
blend dough until evenly combined.
form dough into 2 logs using waxed paper.
at this point, you can wrap and toss in the freezer.
if baking right away, wrap and allow dough to chill for at least 2 hours.
to bake:.
preheat oven to 350 f.
slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
bake for 10-15 min, until just brown around the edges.
transfer to a rack to cool.
these cookies crisp up as they cool.
if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.
Ingredients:
raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, anise seed
spices, cloves, ground
candies, semisweet chocolate
Directions:
soak the chopped raisins in the rum for 15-30 minute.
cream together the butter and the sugars.
add cream and beat until smooth.
mix all dry ingredients together (including the mini-chips) in a separate bowl.
add the dry ingredients and the raisin mixture to the butter mixture.
blend dough until evenly combined.
form dough into 2 logs using waxed paper.
at this point, you can wrap and toss in the freezer.
if baking right away, wrap and allow dough to chill for at least 2 hours.
to bake:.
preheat oven to 350 f.
slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
bake for 10-15 min, until just brown around the edges.
transfer to a rack to cool.
these cookies crisp up as they cool.
if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.