Rocking Horse shaped Cookies !

Gingerbread Cutouts

Serving Size : About 2 dozen

Ingredients :
1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water

Instructions :

Take a mixing bowl and cream the butter and brown sugar.

Beat in molasses and egg. Combine the flour, baking soda, cloves, cinnamon, ginger and salt;

Mix well to the creamed mixture alternately with water.

Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/4-inch thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 inches apart on greased baking sheets.

Bake at 350 F for 9-11 minutes or until edges are firm. Remove to wire racks to cool

Source: PastryWiz Food Resource Center

Chewy & Nutty Cookies

Leckerli

Serving Size : 5 dozen cookies

Ingredients :
3/4 cup acacia honey
1/2 cup granulated sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
Pinch of ground ginger
Pinch of ground cloves
Pinch of freshly ground white pepperScant
2/3 cup finely diced candied lemon and orange rind
1 1/4 cups plus 2 tablespoons sliced almonds (4 1/2 ounces)
1/4 cup kirsch (unsweetened cherry liquor)
2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
2/3 cup confectioners' sugar (powdered sugar)
1 1/2 tablespoons water

Instructions :

Take a medium saucepan, combine the honey with the granulated sugar, cinnamon, cloves, black pepper, lemon zest, nutmeg, ginger, and white pepper. Stir occasionally while cooking over low heat, until the honey and sugar are melted for about 3 minutes.

Remove the pan from the heat and add the candied citrus rind, 1 cup plus 2 tablespoons of the almonds and 3 tablespoons plus 1 teaspoon of the kirsch. Sift the 2 cups plus 2 tablespoons of flour and the baking soda over the mixture and stir to incorporate.

Line a baking sheet with plastic wrap. Scrape the dough onto the plastic and flatten into a disk. Wrap and refrigerate until firm for about 2 hours.

Liberally flour a work surface. Roll out the dough to a 12-inch square about 3/8 inch thick. Line a large cookie sheet with parchment paper and slide the dough onto it.

Prick all over with a fork. Scatter the remaining 1/4 cup of almonds on top. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 400 F. In a small bowl, mix the confectioners' sugar with the water and the remaining 2 teaspoons of kirsch. Bake the cookie square for 14 minutes, or until golden. Immediately brush the glaze on top. Slide the parchment onto a rack and let the cookie cool completely. On a work surface, using a large, sharp knife, trim the edges of the square, then cut it into four 3-inch-wide strips. Cut each strip into 3/4-inch bars.

Tip : The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.

Source: PastryWiz Food Resource Center