Decadent Desserts

By Stephanie Mason, junior


 

Gingerbread boys: original gingerbread men

Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice. Cover; chill 2 to 3 hours.

Heat oven to 375 degrees. Roll dough ¼ inch thick on lightly floured cloth-covered board. Cut with gingerbread boy cutter; place on ungreased baking sheet.

Press raisins into dough for eyes, nose, and buttons. Use bits of candied cherries and strips of citron and string licorice for other trims. Bake 10 to 12 minutes. Immediately remove from baking sheet. Cool. Trim with icing.

½ cup shortening
½ cup sugar
½ cup dark molasses
¼ cup water
2 ½ cups all-purpose flour*
¾ teaspoon salt
½ teaspoon soda
¾ teaspoon ginger
¼ teaspoon nutmeg
teaspoon allspice
raisins
candied cherries or red gumdrops
citron
string licorice
icing 

 

Candy Cane Cookies: red and white cookies shaped like a candy cane

Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners’ sugar, eggs and flavoring. Blend in flour and salt. Divide dough in half; blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to from handle of candy cane.

Back about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.

½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1 ½ teaspoon almond extract  
1 teaspoon vanilla
2 ½ cups all-purpose flour*
1 teaspoon salt
½ teaspoon red food coloring
½ cup crushed peppermint candy
½ cup granulated sugar

 

Springerle: a type of german biscuit with an embossed design

Beat eggs and sugar about 5 minutes or until thick and lemon colored. Mix in flour. If dough is dry, stir 3 tablespoons milk, 1 tablespoon at a time, into mixture. Cover; chill at least 2 hours.

Roll dough ⅛ inch thick on lightly floured cloth-covered board. Press well-floured springerle form over dough to embos design. Cut out cookies and place on lightly floured board sprinkled with anise seed; let dry at least 10 hours.

Heat oven to 325 degrees. Place cookies ½ inches apart on ungreased baking sheet. bake 12 to 15 minutes or until light brown. Immediately remove from baking sheet.

2 eggs
1 cup sugar
2 ¼ cups all-purpose flour*
anise seed 
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