Pfeffernusse

(Call Mom if you have any questions)

Yields: One ice-cream pail

Bake @ 325 F 10-12 minutes

Part one;

• 11/2 C Honey
• 2C white sugar
• 1/2 tsp.cinnamon
• 1/2 tsp cloves
• 1 tsp cardamon
• 1/4 tsp nutmeg
• 1pkg. Pfefferkuchen Gewurze (spices bought at Deli)

Warm honey, mix in sugar and all spices.

Now: Cool mixture

Part two:

• 250g margarine
• 1/3 C sour cream
• Melt margarine and add sour cream.

Now add to honey mixture.

Part three: Pour into Mixing Bowl (kneading hook)

• 51/2C flour
• 3 tsp. baking soda
• Sift together and add to the mixture and mix well.

Place in fridge overnight to cool.

To bake, grease cookie sheet. Roll dough into long rolls and slice.

When baked leave cookies on sheet for 2 minutes then remove from pan.

Ginger Snaps

Here you go girls, these have been your favorites for years. Enjoy!

Ginger Snaps ~ This recipe comes from Aunt Elsie’s kitchen.

I love these cookies dunked in a glass of ice cold milk!

• 3/4 cup butter or margarine
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 2 tsp. baking powder
• 1 tsp ginger
• ½ tsp. cloves
• 1 tsp cinnamon
• 1/4 tsp salt

Method:

1. Mix the above ingredients in the order given
2. Let cool in fridge for several hours or overnight.
3. Roll dough into 1 inch balls.
4. Dip in sugar and place on cookie sheet. Do not flatten.

Bake at 350 degrees for 10-12 minutes.

Macadamia Nut Cookies

This has been a family favorite over the past years.
I got this from a friend who said "they never fail."

These cookies come skiing, camping and
now the little boys are becoming more adventuresome and
help in making double batches.
They never stick around long enough.

2 eggs
1 tsp. vanilla
1 C. Sugar
1 C. brown sugar
1 C. margarine
1/2 tsp salt
1 tsp. baking soda
11/2 C. oatmeal
2 C flour
1 C. white chocolate chips
1 C. Macadamia Nuts

Preheat oven to 350 degrees.
Like usual
Mix the eggs, sugars, vanilla, and margarine together.
Add the salt, baking soda and mix well.
Add dry ingredients.
I use a smalll ice-cream scoop to put them on the pan.
Bake for 12 minutes. Exacto!
Do not flatten them.
When they come out of the oven,
let the pan drop on the counter or stove top.
(This procedure flattens them out naturally)
Hopefully they will be softer rather than crunchy.
I learned this trick about "slapping" a few years back from
my daughters who learned this at University.
Which course?
The course of living in dorms.

Get those little guys to help you.
Give them assistance with a motor and
you'll be surprised about productivity.

Call it a store or whatever.
Invite your parents/grandparents over and have coffee and cookies.
What better way to help build self esteem
in the lives of these little people!

Tee Gebaeck ~ Christmas

Some of you may recognize this German Recipe.

This recipe could also be referred to as Linzer Cookies.

These cookies were part of a Christmas exchange, years ago from my Tanta Gertraut.
My husband dived in for this gift and he finally won the gift exchange with a happy smile on his face. My aunt passed this recipe down to my SIL, Trudy and she has taken the time to walk me through the steps.

He has begged me for years to get this recipe...
I now have the recipe, the utensils, and actually made them last night.
Guess who had to come and help put the jam between the layers?

2 3/4 C. flour
2 tsp. Baking powder
3/4 C. sugar

Sift these three ingredients.

1 Cup cold butter
2 Eggs
1 tsp.Vanilla

Make a whole in the middle of your bowl and slowly shred 1 Cup of cold Butter, adding the eggs and vanilla. Knead the flour and ingredients till you have a smooth dough.

Divide into two batches. I put the other batch in the fridge while I cut all the bottoms.
It's important to keep the dough chilled as it works much better.
Roll out the dough very thin, less than 1/4 inch. Keep your counter floured so they don't stick.
Use the round base cutter. I made mine a bit too thick, so I tried again....
Bake in the oven at 375 between 4-5 minutes.

Then take the other batch and use your favorite cutter (Linz cutter with an insert) and make all the tops. I think you can buy those Linz cutters at a Delicatessen
Again, bake for 4-5 minutes.

When they are all baked, you can use your favorite jam.
I didn't have home made jam, but Judy was generous enough to loan me some raspberry jam.
Spread about one teaspoon of jam on each bottom.
Place tops over bottoms to create the sandwich effect.

When they are completed, freeze them and just before serving, dust them with a bit of powdered sugar. They taste the best straight out of the freezer.

Yes, they take time but they are worth it.