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Christmas Spice Cutouts cookies, desserts 1/2 cup Walnuts 2 cups All-purpose (plain) flour 3/4 cup Firmly-packed light brown sugar 1/2 teaspoon Ground cloves 1/2 teaspoon Ground ginger 1/2 teaspoon Ground allspice 1/2 teaspoon Ground cinnamon 1/2 teaspoon Baking soda 1/2 cup Unsalted butter - (1 stick); at room temperature 2 teaspoons Vanilla extract 1/4 cup Honey 1 Egg Colored crystal sugars In a food processor fitted with the metal blade or in a blender, finely grind the walnuts (do not grind to a paste). Add 1/4 cup of the flour and 1/4 cup of the brown sugar and grind to a powder; set aside. Sift together the remaining flour, the spices and baking soda into a bowl; set aside. Combine the butter, vanilla, and the remaining brown sugar in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the honey and egg. Reduce the speed to low, add the flour-spice mixture and the nut mixture and mix just until incorporated. Gather the dough into a ball, then divide in half. Form each half into a flat disk. Wrap the disks in separate sheets of waxed paper and chill until firm, at least 1 hour or as long as overnight. Preheat an oven to 350 degrees. Generously butter baking sheets, Flour 1 disk and place between 2 sheets of waxed paper. Roll out the dough 1/4 inch thick. Using decoratively shaped cutters, cut out cookies. Transfer to the prepared sheets, spacing them 1/2 inch apart. Sprinkle with colored crystal sugars. Gather up the scraps into a flat disk and chill. Bake the cookies until lightly golden, about 10 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough portion. Finally, roll out the scraps and cut and bake in the same manner. Store refrigerated in an airtight container for up to 2 weeks. This recipe yields about 3 dozen cookies. Comments: A recipe guaranteed to give your house the aroma of the holidays. Recipe Source: WILLIAMS-SONOMA COOKIES & BISCOTTI recipes by Kristine Kidd (c) 1993 Time-Life Books Inc., Richmond, VA - 108 pages - $17.95 As reprinted in the Nov/Dec, 1994 issue of Cookbook Digest Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-28-1997 Contributor: Kristine Kidd Yield: 36 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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