2 Cups Brown Sugar
2 Cups of Honey
2 Cups Light Molasses
2 Cups of Sour Cream
2 Tablespoons of Shortening
1/2 Cup of Citron
10 Cups of Flour
2 Tablespoons of Baking Soda
1 Tablespoon of Cinnamon
1 Tablespoon of Cloves
1/2 Cup Diced Orange Peels
1/2 Cup Lemon Peels
1 Cup of Slivered Almonds
On a low setting mix and warm brown sugar, honey, molasses, and
shortening together. Do not let the mixture come to a boil.
After mixture is mixed well, set it aside, and let cool.
Next add the sour cream,baking soda, and mix well. Once mixed
allow mixture to set for 30 minutes.
Now add the rest of the ingredients to the mix. (Citron, Flour,
Cinnamon, Cloves, Orange & Lemon peels, and Slivered Almonds)
Once all the ingredients are mixed, place the mixture in a cool
place, and allow it to set overnight, or for 8 hours. The
refrigerator is fine, if your home is warm.
Note: The dough is very sticky, do not add extra flour. Only use
enough flour to cover your work space.
Finally roll the dough out 1/4 inch thick. Using a small round
cookie cutter, or small glass (shot glass works great) cut small
circular shapes out of the dough. Bake cookies at 350 degrees
for 15 minutes on a greased cookie sheet.
Once cookies are done cooling you can dust them with powered
sugar for a more decorative look
Vanilla Kipper Cookies
170g (12 tablespoons) butter
50g (¼ cup) powdered sugar
70g (½ cup) almonds or walnuts, ground
270g (2 cups) flour, sifted
For the final dusting:
100g (½ cup) powdered sugar
3 tablespoons vanilla sugar
butter, sugar nuts and flour into a roll and refrigerate for one
hour.Then make small rolls (around 1 cm / ½ inch thick) out of
the dough and form them into crescents. Bake at 200°C (400°F)
for 10 minutes. Don't let them brown -- just go for golden at
the most. Mix the remaining powdered sugar and the vanilla sugar
together. While the kippers are still warm, roll them in the
sugar mixture. Be gentle, they break easily
Cinnamon Stars cookies
500g (3⅓ cups) almonds with the skin, ground
1½ tablespoons cinnamon
2 tablespoons Kirsch (optional)
3 egg whites, beaten until stiff
400g (2 cups) powdered sugar
Extra sugar for rolling out dough
the almonds, cinnamon and Kirsch. Mix together the egg whites
and the sugar. Add ⅓ of the egg white/sugar mixture to the first
mixture. If the whole mixture is too dry to stick together add a
bit more of the egg white and sugar.
briefly. Cover a clean dry surface with more sugar and roll out
the dough. Cut out stars with a pastry cutter. Plop a little egg
white on each star, spread it around with a wooden spoon or a
brush. Let the cookies dry out overnight.Then bake them for 5-6
minutes at 175ºC / 350°F.
11 ounces of ground almonds
3 egg whites
1-cup of confectioners' sugar
1 teaspoon of grated lemon zest
3/4teaspoon of cinnamon
- Preheat the oven to 325 degrees F (165 degrees C).
Grease and lightly flour cookie sheets.
- In a large bowl, whip egg whites until soft peaks form.
Gradually sprinkle in the sugar and keep whipping until the
egg whites can hold a stiff peak, this will take about 5
minutes. Set aside about 1/2 cup of the egg whites. Add the
lemon zest and cinnamon to the rest of the meringue, and
fold in the almonds until everything is evenly blended.
- Drop mounds by spoonfuls onto the prepared baking
sheets. Top each cookie with a smaller dollop of the
- Bake for 15 minutes in the preheated oven, until golden
brown. Remove cookies from the baking sheets to cool on wire
½ lb. butter
1 C. sugar
2 ¾ C. flour
1 C. walnuts or almonds (ground in nut grinder or food
½ C. candied orange peel or mixed candied fruit
1 lemon rind, grated, plus the juice
2 tsp. cinnamon
½ tsp. cloves
1 tsp. freshly ground pepper (optional)
1 tsp. Cardamom
Mix all ingredients together.
Either roll into 3/4-inch balls or drop by scant teaspoon onto a
cookie sheet. Bake in 300° oven for about 15 minutes. Roll in
powdered sugar while there warm. Store in tight covered cookie
tins, or in a tight covered container in the Freezer.