Today I made Sour Cream Spice Cookies!
1C butter, 3/4C sugar, 1 egg yolk, 1t vanilla, 1 1/4C sour cream, 2 3/4C flour, 1/2t salt, 1/4t baking soda, cinnamon, nutmeg, cardamom, ginger, allspice and/or ground cloves
I used fat-free sour cream.
Preheat oven to 375F.
Cream butter and sugar. Beat in egg yolk. Beat in sour cream. Stir in vanilla.
Sift dry ingredients, except for spices. Blend into wet. Divide batter pursuant to spice preferences– adding 1/4t to 1t of desired spice per fraction of batter.
Turn each fraction of batter into a separate pastry bag. Using the rose tip, push through pastry bag onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned on bottoms.
Today we made Black Cake!
This recipe is from the book, “The Yankee Cook Book” by Imogene Wolcott, published in 1963.
We made half the recipe.
4C flour, 4t baking powder, 1t baking soda, 1/2t salt, 1t cream of tartar, 1t cloves, 1t nutmeg, 1C raisins, chopped, 1C butter, 1 1/2C sugar, 1/2C molasses, 1C milk, 3 eggs
Preheat oven to 350F.
Sift dry ingredients. Mix in 1/2C raisins.
Cream butter. Add sugar. Beat until fluffy. Add eggs. Blend well.
Add dry ingredients alternately with molasses and milk, beginning and ending with dry, beating until smooth after each addition.
Beat in remaining raisins. Turn into 2 greased square pans.
Bake 45 minutes.
Today we made Anise Seed Cookies!
This recipe is from the book, “Maida Heatter’s Best Dessert Book Ever” published in 1990.
8oz butter, 2C plus 2T sugar, 1/4t salt, 2C flour, 1t baking soda, 2 eggs, 1/2t baking powder, 1/2t anise seeds, 1/2C bourbon
Topping: 3T sugar, 1/2t cinnamon, 1/2t ground nutmeg
Preheat oven to 375F. Line three cookie sheets with foil. Beat butter. Add sugar. Crush 1/2t anise seeds until coarse. Add seeds to butter mixture. Sift dry ingredients. Add alternately with bourbon, beginning and ending with dry. Beat well. Drop by tsps onto prepared cookie sheets 1 1/2″ apart. Flatten cookies with fork dipped in flour. Mix topping ingredients. Sprinkle topping on cookies. Bake 18 minutes or until outer rims are browned.