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Recipe Detail Page
Holiday Spice Cookies
Holiday 2005
If you wish to hang these cookies on your tree, make a hole in them with a bamboo skewer before baking. Once the cookie is baked, make sure the hole has not closed over. If it has, open it up before the cookie cools. You can dress up these tree ornaments by sprinkling them with the demerara sugar before baking. For eating, they are better without the sugar.
Makes 36 to 40 cookies
2 ¼ cups (550 mL) flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) ground ginger
1½ tsp (7 mL) ground cardamom
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground allspice
½ tsp (2 mL) kosher salt
1 cup (250 g) unsalted butter, softened
¾ cup (175 mL) granulated sugar
¼ cup (50 mL) brown sugar
1 lemon
1 egg
Demerara sugar, optional
1. Sift together the flour, baking powder and ground ginger, cardamom, cinnamon and allspice. Stir in the salt.
2. Using an upright mixer, beat the butter and sugars until light. Finely grate the zest of the lemon then blend it with the egg. Pour the egg and zest into butter and sugar mixture. Blend, then add the flour mixture and blend on lowest speed until mixed.
3. Tip the mixture onto a floured surface and form into a soft ball. Flatten, wrap in plastic wrap and refrigerate for at least 1 hour.
4. Roll out half the dough ¼-inch (5-mm) thick and cut into shapes using a cookie cutter. Transfer the cookies onto parchment-lined baking sheets and refrigerate them for 30 minutes.
5. Preheat the oven to 375ºF (190ºC).
6. Bake the cookies for 8 to 10 minutes, or until they are just beginning to colour at the edges. Transfer the cookies on to wire racks to cool. Repeat with remaining dough.
Makes 36 to 40 cookies
