These are recipes we have used for class that only require one day to make. You can always make the dough a few days in advance, well wrap/cover, and stick in the fridge.
Danish Butter Cookies - Recipe 1 (we are adding another)
From https://www.facebook.com/download/preview/910191869173017
Designed for holding an impression. Flavorings can be substituted with lemon, amaretto, or almond flavoring.
Ingredients
These cookies seem prime to be backed with chocolate, and nuts or smashed peppermint stick pieces.
Designed for holding an impression. Flavorings can be substituted with lemon, amaretto, or almond flavoring.
Ingredients
- 1 cup butter, at room temperature
- 1 large egg
- 1/2 cup honey
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 1/2 teaspoon orange flavoring
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 4 cups flour
- 1 - Soften butter slightly
- 2 - Mix butter with egg, and honey, milk, vanilla and orange extracts (or flavor substitutes)
- 3 - Add sugar and salt
- 4 - Slowly add 4 cups of flour until mix is solid enough to knead
- 5 - Transfer mix to work surface and knead in up to 1/2 cup more, making your dough soft, and workable.
- STOP HERE - store dough in fridge, well covered or wrapped in Saran Wrap, and bring to class - we will finish next steps in class.
- 6 - Dust the surface of your counter and rolling pin with flour or powdered sugar and roll out the dough to a thickness of approximately 1/4 to 3/8 inch.
- 5 - Dust the surface of your dough and the mold. Press mold into dough, release, and cut the cookie out. Transfer cookies to baking sheet, and refrigerate for about 30 minutes. Can also be left out for a few hours to dry a bit on top before refrigerating.
- Bake in pre-heated 350 degree oven, 10-14 minutes until sides are slightly golden and top has begun to firm up. Transfer to wire rack and cool.
These cookies seem prime to be backed with chocolate, and nuts or smashed peppermint stick pieces.
Lemon OR Apple Cider Sugar Cookie Recipe
From Springerlejoy.com - edited to add lemon option. The flavor choice is at the end of recipe ingredients list - Lemon or Apple Cider. You can make ahead and refrigerate.
Ingredients
Instructions
Ingredients
- 1 cup butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 cups all-purpose flour
- Apple Cider Version: 3 instant apple cider packets (available at Meijers next to instant hot chocolate mixes) and 1 teaspoon cinnamon
- OR
- Lemon Version: Three single serving scoops of instant lemonade mix.
Instructions
- 1 - Cream butter and sugars together. Add egg, vanilla, salt, and baking powder. Mix well.
- 2 - Add the three packets of instant apple cider mix and cinnamon OR three single serving scoops of instant lemonade mix. Mix until well combined.
- 3 - Add the flour and continue mixing until all ingredients are incorporated.
- STOP HERE - store dough in fridge, well covered or wrapped in Saran Wrap, and bring to class - we will finish next steps in class.
- 4 - Dust the surface of your counter and rolling pin with flour or powdered sugar and roll out the dough to a thickness of approximately 1/2 inch.
- 5 - Dust the surface of your dough and your cookie mold with flour. Or powdered sugar. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. You do not need to brush off the excess flour or sugar on the top of your cookie.
- 6 - Place your cookies on a baking sheet that has been lined wiht parchment paper.
- 7 - Chill your cookie sheet full of molded cookies for at least 30 minutes in the fridge.
- 8 - Take your cookie sheet out of the fridge and immediately place it on the center rack of a preheated 375℉ oven. Bake for 8-10 minutes. Remove the cookies when the bottoms are just beginning to turn brown. Allow cookies to cool on baking sheet for at least 10 minutes before removing.
Dutch Spekulaas Cookie Recipe (like windmill cookies)
From cookiemolds.wordpress.com
This is a crunchier cookie. You can adjust the spices to your taste.
2 cups brown sugar
1 ½ cups butter or margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
Except for the flour, sift all dry ingredients together. Cream together the butter and sugar. Add the egg and mix. Add the sifted ingredients and mix, add enough of the flour to form a very stiff dough.
STOP HERE - put in bowl or wrap in clingwrap and refrigerate.
Press well-chilled dough into cookie boards (flour mold very well, press dough in with fingers, level it off, then turn the board over and bang easily on the counter so the cookie drops out).* Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to help retain crispness.
This is a crunchier cookie. You can adjust the spices to your taste.
2 cups brown sugar
1 ½ cups butter or margarine
3 ½–4+ cups flour
1 egg, beaten
1 tsp salt, scant
1 teaspoon baking powder
1 teaspoon cinnamon
¾ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon ginger
Except for the flour, sift all dry ingredients together. Cream together the butter and sugar. Add the egg and mix. Add the sifted ingredients and mix, add enough of the flour to form a very stiff dough.
STOP HERE - put in bowl or wrap in clingwrap and refrigerate.
Press well-chilled dough into cookie boards (flour mold very well, press dough in with fingers, level it off, then turn the board over and bang easily on the counter so the cookie drops out).* Place on cookie sheet and bake at 350º F. for 10 to 12 minutes. Store in sealed container to help retain crispness.
Gingerbread Cookies Recipe (margarine)
From cookiemolds.wordpress.com
This is a softer cookie. You can adjust the spices to your taste.
1 cup molasses 1 cup margarine
1 cup dark brown sugar 5 cups sifted flour
3 teaspoons ground ginger 2 teaspoon cinnamon
1/4 teaspoon salt 1 large egg
1 teaspoon vanilla
1 – Heat molasses in large saucepan. Remove from heat, stir in margarine & brown sugar. Cool.
2 – Sift flour together with dry ingredients.
3 – Slowly, a little at a time, stir most of this flour mixture into the molasses-margarine-sugar mixture.
4 – Add egg and vanilla, mix well.
5 – Stir in remaining flour, blend well.
6 – Cover dough lightly; chill for 6 hrs or overnight.
STOP HERE - keep dough to bring to class.
7 – Follow the instructions for molding in molds.
8 – Place cookies on lightly greased cookie sheet. Bake in preheated oven at 350 degrees for 10-15 minutes. Cookies may also be placed on parchment paper in place of placing them on a greased cookie sheet.
For Molding Gingerbread
1).Using a clean pastry brush, dust your mold with flour.
Repeat dusting mold each time cookies are molded.
2). Roll out enough of the chilled dough to make the cookie you are working with to a thickness of 1/4” on a lightly floured surface. For deep molds you may need to have your dough thicker.
3). Placing your mold on the dough, press down firmly enough to make a clear impression of the mold design. Carefully and slowly lift off the mold. If you wish, you may alternatively roll dough on surface of mold and then invert the mold and lift it off of your dough. Press dough into the mold with fingers, working from center outward.
5). Trim the cookie then carefully lift it onto your cookie sheet.
6). Bake as your recipe directs.
This is a softer cookie. You can adjust the spices to your taste.
1 cup molasses 1 cup margarine
1 cup dark brown sugar 5 cups sifted flour
3 teaspoons ground ginger 2 teaspoon cinnamon
1/4 teaspoon salt 1 large egg
1 teaspoon vanilla
1 – Heat molasses in large saucepan. Remove from heat, stir in margarine & brown sugar. Cool.
2 – Sift flour together with dry ingredients.
3 – Slowly, a little at a time, stir most of this flour mixture into the molasses-margarine-sugar mixture.
4 – Add egg and vanilla, mix well.
5 – Stir in remaining flour, blend well.
6 – Cover dough lightly; chill for 6 hrs or overnight.
STOP HERE - keep dough to bring to class.
7 – Follow the instructions for molding in molds.
8 – Place cookies on lightly greased cookie sheet. Bake in preheated oven at 350 degrees for 10-15 minutes. Cookies may also be placed on parchment paper in place of placing them on a greased cookie sheet.
For Molding Gingerbread
1).Using a clean pastry brush, dust your mold with flour.
Repeat dusting mold each time cookies are molded.
2). Roll out enough of the chilled dough to make the cookie you are working with to a thickness of 1/4” on a lightly floured surface. For deep molds you may need to have your dough thicker.
3). Placing your mold on the dough, press down firmly enough to make a clear impression of the mold design. Carefully and slowly lift off the mold. If you wish, you may alternatively roll dough on surface of mold and then invert the mold and lift it off of your dough. Press dough into the mold with fingers, working from center outward.
5). Trim the cookie then carefully lift it onto your cookie sheet.
6). Bake as your recipe directs.
Gingerbread Recipe (butter)
Not sure what I think about the cayenne - might give it a little punch. This is from the company Brown Bag Cookie Molds.
½ C BUTTER
1 C DARK BR SUGAR, NOT PACKED
¼ C MOLASSES
1 EGG, LARGE
2-1/4 C FLOUR
½ TSP CINNAMON
2 TSP POWDERED GINGER
2 DASHES GROUND CLOVES
1 DASH CAYENNE PEPPER
CREAM TOGETHER THE BUTTER, SUGAR, MOLASSES, EGG.
MIX THE DRY INGREDIENTS TOGETHER AND THEN MIX DRY INTO WET MIXTURE. IF THE DOUGH SEEMS TOO WET, ADD 2 TBLS OF FLOUR MORE. KNEAD THE DOUGH LIGHTLY
STOP HERE - keep dough to bring to class.
CHILL FOR 40 MIN BEFORE FORMING MOLDED COOKIES.
MOLD INTO COOKIE FORMS IN THE STANDARD MANNER.
BAKE 350 10-12 MINUTES (I RAISED THE SHEET 1 RACK UP FROM MIDDLE)
½ C BUTTER
1 C DARK BR SUGAR, NOT PACKED
¼ C MOLASSES
1 EGG, LARGE
2-1/4 C FLOUR
½ TSP CINNAMON
2 TSP POWDERED GINGER
2 DASHES GROUND CLOVES
1 DASH CAYENNE PEPPER
CREAM TOGETHER THE BUTTER, SUGAR, MOLASSES, EGG.
MIX THE DRY INGREDIENTS TOGETHER AND THEN MIX DRY INTO WET MIXTURE. IF THE DOUGH SEEMS TOO WET, ADD 2 TBLS OF FLOUR MORE. KNEAD THE DOUGH LIGHTLY
STOP HERE - keep dough to bring to class.
CHILL FOR 40 MIN BEFORE FORMING MOLDED COOKIES.
MOLD INTO COOKIE FORMS IN THE STANDARD MANNER.
BAKE 350 10-12 MINUTES (I RAISED THE SHEET 1 RACK UP FROM MIDDLE)
Sample of the Historic Easter Cookie Stamps/Molds (we provide)
We are using reproductions of historic molds - many were bought from The Springerle Baker cookiemolds.wordpress.com