| Pepparkakor --Swedish Spice Cookies |
1 cup butter softened 1/12 cups sugar 1 egg 1 tbs. Dark molasses 3 1/4 cups flour 1 tbs. cinnamon 1tbs ginger 1tbs cloves 1 tbs. grated orange zest 1/4 tsp. orange juice 2 tsp. baking soda Cream butter and sugar in large mixer bowl until light and fluffy. Add egg, molasses and orange juice, beat well. Combine dry ingredients in a separate bowl, and gradually add to creamed mixture. Mix until well blended. Preheat oven to 350 degrees. On a well floured surface, roll out � of dough (that has been dusted with flour) to 1/16 inch thickness. Using a heart shaped cookie cutter, cut dough into hearts; transfer to cookie sheets, placing 1 inch apart. Repeat process with remaining three portions of dough. Bake 10 to 12 minutes or until lightly browned. Remove cookies from baking sheets and cool thoroughly. Makes about 100 3x2� cookies. |
| Favorite Recipes for December |
(These are very special when served on plates illuminated with clamp on Christmas tree candles.) 2 cups flour 1 1/4 cups sugar 1 cup milk 2 tbs. shortening 2 tsp. baking powder 1 tsp. vanilla 1/2 tsp. salt 1 egg 2 cups whole fresh cranberries Heat oven to 350 degrees. Mix flour, sugar, milk, shortening, baking powder, vanilla, salt and egg, beat 30 seconds. Stir in cranberries. Pour into 12 large or 16-18 regular size muffin cups (spayed with Pam or greased). Fill cups 3/4 full. Bake 30 to 40 minutes or until the tops are golden. Serve warm with butter sauce. Butter Sauce: Heat 1/2 cup sugar, 1/2 cup whole milk or half and half and 1/2 cup (one stick) butter or margarine and 1/2 teas. vanilla in a small saucepan stirring constantly until butter is melted. |
| Christmas Cranberry Cakes with Butter Sauce |