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Ingredients: • 3 cups all purpose flour • 1½ teaspoons baking powder • ½ teaspoon salt • 3 teaspoons crushed anise seed • zest of one orange • 1¼ cups vegetable shortening or lard • ¾ cup sugar • 1 large egg • 1 teaspoon pure vanilla extract For the Topping: • ½ cup sugar • 1 teaspoon ground cinnamon Directions: 1. In a large bowl, sift together flour, baking powder, and salt. Whisk in the anise and orange zest. 2. In a separate bowl, combine the sugar and lard. Using an electric mixer, beat the vegetable shortening or lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. dough should be thick and similar in consistency to pie crust dough. refrigerate dough for 30 minutes. 3. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for topping. 4. On a lightly floured surface, roll out dough to ¼ inch thickness. Cut out cookies (I used a 2½ inch circle cutter). Place cookies on lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to over cook!). Let cookies cool for 1 minute, then carefully dunk them into the sugar mixture. Place on cookie rack until completely cooled. Ingredients: • 3 eggs • 3/4 cup white sugar • 3/4 cup brown sugar • 2 teaspoons lemon juice • 2/3 cup finely chopped almonds (optional) • 1 teaspoon baking powder • 1 teaspoon ground cinnamon • 1 teaspoon ground ginger • 1 teaspoon ground black pepper • 1/2 teaspoon ground allspice • 1/2 teaspoon ground cloves • 3 cups all-purpose flour • 1 cup confectioners' sugar • 2 teaspoons water Directions: Preheat oven to 300 degrees F (150 degrees c). Grease several baking sheets. beat the eggs, white sugar, and brown sugar in a bowl until the sugar has dissolved, then beat in lemon juice, almonds, baking powder, cinnamon, ginger, black pepper, allspice, and cloves until thoroughly combined. mix in flour to make a sticky dough. Turn the dough out onto a well-floured work surface, and knead the dough 1 to 2 minutes, adding more flour if needed, to make a smooth, workable dough. Pinch off pieces of dough and roll them into balls about 1 1/2 inches in diameter, and place the balls on the prepared baking sheets at least 1 inch apart. bake in the preheated oven until a toothpick inserted into the center of a cookie comes out clean, about 25 minutes. remove from sheets immediately to cooling racks to prevent cookies from getting too hard. Stir together confectioners' sugar and water to make a glaze, and drizzle each cookie while slightly warm with about 1/2 teaspoon, spreading it around the top of the cookie. Peppernotter (Scandinavian Christmas Cookies) Mexican Holiday Cookies Ingredients: • 1/2 cup butter • 1/2 cup shortening • 1 cup white sugar • 2 cups all-purpose flour • 1/2 teaspoon baking soda • salt to taste • 1 teaspoon vanilla extract • 1 cup semi-sweet chocolate chips Directions: Preheat oven to 350 F (175 degrees C). cream together the butter, shortening, sugar and vanilla. Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix. drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). do this once or twice, depending on the size of cookie and fork. Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife. Dutch Cookies More recipes on next page mexico denmark norway sweden netherlands Off icialKidsMag.com • december 2018 • 7

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