Nice Spice Cookies Food

SCREAMING SPICE COOKIES

Steps:

• For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
• Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
• Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
• Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
• Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
• For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

A SPICE COOKIE TO SHARE

Steps:

• Whisk together the flours, coffee and spices; set aside.
• Working with a mixer fitted with a paddle attachment (or a hand mixer), mix the pieces of cold butter, both sugars and the salt on low speed for about 3 minutes, until the mixture forms clumps and then comes together. You'll see pieces of butter here and there - you're supposed to. Add the dry ingredients all at once, and then pulse the mixer on and off, just until the risk of flying flour has passed. Mix on low-medium speed until you've got a bowl of crumbs, about 3 minutes. Lightly whisk the egg and honey together. With the mixer on low, add the egg mixture gradually, and then continue to mix until the dough forms clumps. Squeeze a bit of the dough, and it will hold together. Reach into the bowl, and press the dough into a ball. Turn it out onto a sheet of parchment paper.
• Press the dough down, cover it with another sheet of paper and roll it out until it's about 1/8-inch thick. It can be any shape - round, oval, rectangular, raggedy-edged or pristine. It will probably be about 12-by-15 inches, but the thickness is more important than the dimensions. Being neat doesn't buy you anything with this cookie. Slide the sandwiched dough onto a baking sheet, and refrigerate it for at least 1 hour (or up to 3 days). If you prefer, you can wrap the dough well and freeze it for up to 2 months; keep it at room temperature for about 20 minutes before baking.
• When you're ready to bake, center a rack in the oven, and heat it to 350. Remove the top sheet of paper; leave the dough on the paper-lined baking sheet. If you're using the sanding sugar, sprinkle the dough with about 2 tablespoons' worth.
• Bake the cookie for 20 to 24 minutes - the edges will be darker than the middle. Press the center of the cookie, and it should be firm with just a tiny bit of give; it will feel firmer as you work your way out. Transfer the baking sheet to a rack, and allow the cookie to come to room temperature. If you're not eating it immediately, you can wrap the cookie well, and keep it at room temperature for about 4 days. Make sure the room is dry - humidity is a crisp cookie's nemesis.
• You can serve the cookie whole, letting everyone break off pieces (of course, there will be crumbs - they're part of the cookie's charm), or you can break or cut it in the kitchen and serve the pieces as you would any cookie. Chocolate or caramel sauce (or both) for dipping is optional, but scrumptious.

HONEY & SPICE COOKIES

Steps:

• Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our festive spice, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

NICE SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease two baking sheets.
• In a large bowl beat the butter and sugar with an electric mixer until mixture is creamy and light.
• Add the egg, a little at a time, beating well between each addition. Add the lemon zest.
• Add the sifted flour and spices and, using a wooden spoon, stir well until the mixture forms a stiff dough.
• Knead dough lightly in the bowl and, using your hands, shape the dough into 25 small balls.
• Place the balls on the greased baking sheets, leaving room between each to spread during baking.
• Flatten each cookie slightly with the prongs of a fork dipped in flour. Press the fork in two directions to make a crisscross pattern.
• Bake for 10 minutes until golden. Remove from oven and let cool on a heatproof surface for five minutes. Then, with a spatula, transfer cookies to a cooling rack until cold.

BEST SPICE COOKIES

Steps:

• Sift flour with baking soda, spices and salt.
• Cream cooking oil and sugar together. Blend in egg and molasses.
• Add flour mixture, mix well.
• Chill for 1 hour or longer.
• Form into balls about the size of walnuts. Roll in granulated sugar.
• Place on ungreased baking sheet about ½ inches apart.
• Bake at 350o for 10-15 minutes.

REALLY NICE SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, or until golden.

SPICE IS RIGHT COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Cream butter and sugar until fluffy. Sift flour and baking powder into the creamed butter and blend well. Make into 24 even balls and place on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until golden brown on the edges.
• Sift cardamom and pepper with flour and fold chopped crystalized ginger in at the end.
• Cream butter, sugar and espresso, then add sifted flour mixture.

SPICE BISCUITS (COOKIES)

Steps:

• Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
• Beat the softened butter with the caster sugar until light and fluffy.
• Add egg yolks and beat to combine.
• In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
• Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
• Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
• Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
• Store in an airtight container to retain crispness.

LAUREN'S SPICE COOKIES

Steps:

• In a large bowl with an electric mixer beat together the oil, the molasses, 1 cup of the sugar, and the eggs until the mixture is smooth. In a bowl stir together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the mace and add the mixture to the molasses mixture. Beat the mixture until it is combined well and chill the dough, covered, overnight. Form the dough into 1 1/2-inch balls and roll the balls in the remaining 1/4 cup sugar to coat them well. Bake the balls 3 inches apart on buttered baking sheets in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the tops crack. Transfer the cookies to racks and let them cool.

CRUNCHY SPICE COOKIES

Steps:

• Preheat the oven to 375 degrees. Grease a baking sheet.
• In a large bowl, cream the butter or margarine with the brown sugar and honey. Add 1 of the egg whites and mix until evenly blended. Sift together the flour, baking soda, salt, and spices into another bowl and add the butter mixture, stirring until the dough is smooth and no longer sticky.
• Turn the dough out onto a lightly floured work surface and knead in the orange peel and almonds until evenly dispersed. Divide the dough into 3 pieces and form each piece into a log that is 8 inches long by 2 inches thick. Place the logs 3 inches apart on the greased baking sheet. Beat the remaining egg white lightly and brush the tops of the logs with it.
• Bake the logs for 20 to 25 minutes, or until firm to the touch. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 325 degrees. Slice the logs 1/4 inch thick and lay the cookies on the baking sheet. Return to the oven for another 15 to 20 minutes to dry them out. The cookies will become crisp as they cool, so don't overbake them. Cool on a rack.