Spicy Seascape Cookie Recipe
Amount Measure Ingredient -- Preparation Method
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3/4 cup butter or margarine -- softened
2/3 cup powdered sugar
2 tablespoons light molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
Thin Glaze -- (recipe follows)
THIN GLAZE
3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons hot water
Peach or coral paste food color
Heat oven to 325º. Grease cookie sheet. Beat butter, powdered sugar, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cardamom, cinnamon and baking soda.
Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut into sand dollars, starfish and scallops as directed below. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely. Prepare Thin Glaze; decorate cookies as directed.
THIN GLAZE:
Mix all ingredients until smooth. If glaze becomes too stiff, add additional hot water, 1/2 teaspoon at a time.
Springerle
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 eggs
2 cups all-purpose flour
2 teaspoons anise seed
Heat oven to 325º. Beat sugar and eggs with electric mixer on medium speed about 5 minutes or until thick and lemon colored. Stir in flour and anise seed.
Roll half of dough at a time 1/4 inch thick on floured cloth-covered surface. Roll well-floured springerle rolling pin over dough to emboss with designs. Cut out cookies around designs. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.
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