2 1/4 c Unsifted flour
3/4 ts Ground cinnamon
1/2 ts Ground cardamom
1/4 ts Ground nutmeg
1/4 ts Ground clovees
1/4 ts Ground mace
1 pn Salt
3/4 c (1-1/2 sticks) sweet butter
1 c Confectioners’ sugar
1 Egg
1 ts Grated lemon rind
Spicy holiday cookies made with a rolling pin or wooden molds.
NOTE: When unsifted flour is called for, fluff up the flour in the sack or
container with a fork before measuring.
Preheat oven to 350~
Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax
paper.
Beat butter with sugar in a large bowl until light and fluffy; beat in egg
and lemon rind. Stir in flour mixture, blending well.
Roll out dough, one half at a time, on a lightly floured surface to a
1/4-inch thickness. Use a floured speculatius or springerle rolling pin
(see note #2 below) and roll over dough only once, pressing designs into
dough to an 1/8 inch thickness. Cut cookies apart on dividing lines. Place
cookies, 1 inch apart, on ungreased cookie sheets. Repeat with remaining
dough.
Bake in a 350~ oven for 15 minutes or until cookies are a light golden
brown.
Remove from cookie sheets to wire racks; cool completely.
NOTE 2: Instead of speculatius rolling pin, you can use speculatius wooden
molds which make larger cookies so the yield will be less.
From
Yields
6 Servings