Christmas Ginger Cookies

Ginger Cookies 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper 2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups solid shortening 2 cups granulated sugar 2 large eggs 1/2 cup molasses 1/2 cup finely chopped candied ginger 1/2 tablespoon freshly grated orange zest Preheat oven to 350 degrees. Line baking sheets with parchment paper or use vegetable oil spray. Combine the flour, spices, salt, baking soda, and black pepper in a bow. Set aside for now. In a mixing bowl, beat the shortening and sugar until well-combined. Beat in the molasses and eggs. Work in the dry ingredients and chopped ginger and orange zest. Shape dough into balls the approximate size of walnuts. Roll the dough balls in coarse sugar or colored sugar. They will spread so place about 2-inches apart on prepared baking sheets. Bake in preheated oven for 10-12 minutes or until the cookies are pale brown and puffed. Cool on baking sheet a few minutes before transferring to a wire rack to complete cooling process. Makes two to three dozen cookies depending on the size you make them.

Jubilee Jumbles

Jubilee Jumbles 1/2 cup solid shortening 1 cup brown sugar, firmly packed 1/2 cup granulated sugar 2 large eggs 1 cup evaporated milk 2 teaspoons vanilla extract 2 3/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup toasted and finely ground walnuts Preheat oven to 350 degrees. Line baking sheets with parchment paper. Cream the shortening and sugar until light and fluffy. Add in the eggs and beat to combine. Add the evaporated milk and vanilla extract. Thoroughly mix in the dry ingredients and the walnuts. The dough should be soft but will hold it's shape. Scoop out generous teaspoonfuls of the dough and place about an inch to an inch and a half apart on a parchment-lined baking sheet. Bake for approximately 10-12 minutes or until barely golden and set. Browned Butter Icing 1 stick butter 1-1/2 cups powdered sugar 2 teaspoons vanilla extract Very carefully cook the butter in a small pot until it just starts to brown and immediately remove it from the heat. Stir in the powdered sugar and vanilla until you get a thick glaze you can brush on your cooled cookies. You can decorate the tops with colorful sprinkles, bits of candy, ground nuts, etc. Suggestions: Don't care for walnuts? You can stir in 1/2 cup chopped raisins. Want to go tropical? Add 1 cup toasted coconut and 1/2 cup dried pineapple, diced. Want variety? Add 1/2 cup chopped nuts and 1/2 cup tiny chocolate chips.

Linzer Torte Cookies

Linzer Torte Cookies 1 1/2 cups butter 2 cups granulated sugar 2 eggs 3 teaspoons freshly grated lemon zest 1 teaspoon vanilla extract 4 cup all-purpose flour 1 1/2 cups toasted and finely ground almonds 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg Filling: Seedless Raspberry jam Preheat oven to 350 degrees. Line the baking sheets with parchment paper. Cream together the butter and sugar until light and fluffy. Beat in the eggs, lemon zest, and vanilla extract. Add the flour, almonds, and spices. Mix the dough as much as you can with a spoon or knead to gather it together by hand. On a lightly floured surface, roll out the dough about 1/4th inch thick. Cut circles with one half of the dough and then cut out a small, decorative star, triangle, etc. out of the middle of the other half (the top of your 'sandwich'). Bake on your prepared baking sheets for approximately 10-12 minutes or until firm and golden around the edges. Remove to a wire rack to cool completely. To sandwich your cookies, spread on a thin layer of jam on the bottom half and then gently press the top cookie into place. You want a bit of the jam to press into the opening but not too much. To put a finishing touch on your cookies, you can either dust them with powdered sugar or drizzle them with lemon icing. Makes about 60 cookies depending on the size of your cookie cutter.

Coffee Thins Cookies

Coffee Thins 1 1/4 cups all-purpose flour Pinch of cinnamon Pinch of salt 1/2 cup butter 1/3 cup packed, dark brown sugar 1 teaspoon instant coffee or espresso powder, dissolved in 2 teaspoons coffee-flavored liqueur 2 teaspoons freshly grated orange zest Combine flour, cinnamon, and salt in a small bowl. In a large bowl, beat the butter and brown sugar until well blended; stir in the dissolved coffee. Add the flour mixture; mix well until the dough is blended and begins to clump together. Form the dough into a squared-off log 7 inches long, wrap in saran or waxed paper and refrigerate for three hours or until quite firm. Preheat oven to 350 degrees. Cut into 1/4-inch slices; set them one inch apart on parchment-lined baking sheets. Bake until the tops look dry and edges are slightly browned, about 10-12 minutes. Finish cooling on wire rack. (From Fine Cooking Magazine Holiday Issue 2012)