NEW GM AT ASHWOOD MANOR
Easy Shortbread Cookies Just follow the directions to the letter and they’ll come out great! Ingredients In a bowl, add: 1 cup soft butter 1 ½ cup all-purpose flour sifted 1/2 cup icing sugar Directions Beat with electric mixer on medium for 10 minutes (a MUST!). Drop from teaspoon onto an ungreased cookie sheet and bake for 15 minutes at 350°F or just until the bottoms are lightly brown. When you take them out, let cool for 5 minutes, then using your thumb or a spoon, push down a small hole in centre of cookie like a thumbprint and add a teaspoon of your favourite berry jam or a half cherry. Let completely cool before placing in airtight container. These will freeze really well and keep for a long time. Best Soft Gingerbread (Not the hard tack stuff) Ingredients
Directions Mix and knead it till dry. Refrigerate overnight in wax paper. Roll out to about 1/2“ thickness and either use cookie cutters or cut into squares. Bake at 350°F only until lightly browned and it’s raised. Let cool completely before moving. Vanilla Kiffels Just a note that while these are really good, they are also a pain in the butt to make, so only make them when you are in a really good mood! Ingredients Mix together by hand 1¼ butter creamed 2 tbsp icing sugar 1 beaten egg yolk 1 cup finely ground almonds or pecans or walnuts 3½ cups of all-purpose flour sifted. Directions Take a teaspoonful at a time and form into balls (lazy way) or into crescents (1/2 moons), which is the old-world tradition. Bake on ungreased cookie sheet at 275°F for approximately 10 minutes or just until the bottoms are very lightly tanned (not even browned). Let cool before very lightly rolling in icing sugar to coat or sift it over the crescents until all sides are completely covered. They are delicate melt-in-your-mouth good, but can be a pain to make if you are not in your zone or mood for it.
1 cup brown sugar 4 tbsp white sugar 5 cups CAKE flour 3 tsp cinnamon 3 tsp baking soda 3 eggs 1 cup honey
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