Shape into flat disk, cover tightly and refrigerate for 1 hour.
Grease large cookie sheet or line with parchment paper. Preheat oven to 325°F.
Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2″ apart on cookie sheet.
Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container.
Yield: 24 cookies.
1 C. Softened Butter
1/2 C. Sugar
1 tsp. Almond Extract
2 1/2 C. Flour
1/4 tsp. Salt
1/2 C. Raspberry or Blackberry Jam
Sprinkle with Powdered Sugar
Cream butter, sugar and extract: gradually add flour and salt to mixer on low speed. Divided dough in half; roll out one portion on a lightly floured surface to 1/8″ thickness. Cut out 3″ – 4″ patterns using a floured cookie cutter or linzer set; arrange on a lightly buttered baking sheet. Repeat with remaining dough. Cut out and remove a small center design using a mini cookie cutter 1 1/2″ – 2″ in size, from half of the cut-out cookies. Bake at 325 degrees for 10 -12 minutes. Transfer to wire racks to cool completely. Spread the flat sides of the whole cookies with 1/2 tablespoon jam; lay the cut-out cookies flat-side down on top of the jam. Sprinkle the top of each cookie with powdered sugar. Makes about 2 1/2 dozen.
With the remaining little mini cut-out cookies, make jam or frosting sandwiches.
(1). Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Press yolks through a sieve and set aside.
(2). Cut butter into small pieces. Add in flour, sugar, egg yolks, hard-boiled egg yolks, lemon zest, cinnamon and salt in a mixing bowl. Mix with your hands until the dough holds together and all ingredients are well blended. Wrap dough in plastic wrap and refrigerate at least 2 hours.
(3). On a lightly floured surface, roll out dough to 1/4″ thickness. Using a 3″ – 4″ heart-shaped cookie cutter, cut out dough. Using a smaller 1 1/2″ mini heart-shaped cookie cutter, cut out the centers of half the cookies.
(4). Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
(5). Spread each whole heart with a thin coating of raspberry jam. Top with the hearts with cut out centers. Repeat until all the dough has been used. Place the hearts 1 inch apart on the lined baking sheets. Beat 2 eggs with water in a small bowl and brush lightly over the cookie frames.
(6). Bake cookies just until light golden brown, 12 to 15 minutes. Cool on wire racks and store in the freezer or in an airtight container until ready to serve.
This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill.
1 cup sifted confectioners’ sugar
Stir together sugar and milk until mixed thoroughly. Add corn syrup and mix well. For filling in areas, use thinned icing (you can add small amounts or light corn syrup until desired consistency is obtained).
(1). Cream butter and sugar. Add orange peel, juice and extract.
(2). Add eggs, beating well.
(3). Sift flour and baking powder, add to creamed mixture. Refrigerate dough until well chilled.
(4). Separate dough into thirds. Roll out 1/3 at a time on floured pastry cloth. Roll to 1/4″ thickness, cut with cookie cutters and place on greased cookie sheets. Sprinkle with sugar.
(5). Bake at 350 degrees for about 8 minutes. Enjoy!
(1). Mix shortening, sugar, eggs and flavoring thoroughly.
(2). Stir flour, baking powder and salt together, blend and chill at least one hour.
(3). Roll dough 1/8“ thick on a floured surface. Cut with your favorite cookie cutters. Place on ungreased cookie sheets.
(4). Bake in a 400 degree oven for 6~8 minutes or until cookies are light golden in color.
Place oven rack in middle position and preheat oven to 350°F.
Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.
Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.
Whisk flour, baking powder, salt, and cinnamon together in a small bowl.
Beat together butter and remaining 1/4 cup brown sugar in a large bowl with a mixer at medium-high speed until pale and fluffy, about 3 minutes. Add nut mixture and beat until combined well. Beat in egg and vanilla. Reduce speed to low; add flour mixture, mixing until just combined.
With floured hands, form dough into 2 balls and flatten each into a 5″ disk. Chill disks, wrapped in plastic wrap, at least 2 hours.
Place oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Roll out 1 disk of dough into an 11″ round (1/8″ thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, rewrap in plastic and chill until firm. Cut out dough with 3″ – 4″ cookie cutter and transfer to 2 ungreased baking sheets, placing 1″ apart. Using mini cutters 1 1/2″, cut out centers from half of the cookies, reserving centers and rerolling along with scraps. Bake cookies until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool completely.
Spread about 1 teaspoon jam or frosting on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in same manner.
Cookies keep, layered between sheets of wax paper or parchment, chilled in an airtight container 2 weeks.
Makes about 2 dozen cookies.
(1). In a medium saucepan, stir together margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, let cool for 5 minutes. Stir egg and vanilla into melted mixture until smooth. Sift flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for at least 3 hours or overnight.
(2). Preheat oven to 325 degrees F ( 165 degrees C ).
(3). On a lightly floured surface, roll out dough to 1/4″ thickness. Using bear shape cookie cutters cut dough and place cookies onto cookie sheet. Bake for 10 – 15 minutes, cookies should be firm.