Tag Archives: cut-out cookies
Fork biscuits are plain and simple: a butter-enriched dough, imprinted with a fork pattern and baked until crisp and golden. These biscuits are great because of their simplicity and taste. They are excellent as a tea biscuits, school lunch box biscuits, they go very nice with fruits (apples, for example) and all you need are 3 basic ingredients – flour, sugar and butter. The measures in this recipe are enough to make 32 biscuits.
Joe Frogger is a oversized molasses-spice cookie that dates back to Colonial times, approximately 200 years ago to Black Joe’s Tavern in Marblehead, MA, a seaside town about 25 miles north of Boston. Because these cookies could be kept for long period of time, fishermen would take barrels of them along with them on their long sea journeys.
Lebkuchen is a traditional German Christmas baking good, somewhat like soft gingerbread, which was probably invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nuremberg, the latter being the most famous exporter today, known as Nürnberger Lebkuche. Lebkuchen range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices and nuts, almonds or candied fruit. Salt of Hartshorn and Potash are often used for raising the dough. Lebkuchen dough is usually placed on a thin wafer base called Oblate. This was an idea of the monks who used communion wafers to prevent the dough from sticking.
These buttery cookies are crisp on the outside an tender on the inside. Lemon and poppy seeds are perfect combination of tastes, and also they look just great on the serving plate. They are favourite cookies in Holiday season and Easter.
These lemon and poppy seed cookies recipe is slightly adapted from an original in the iconic 1963 Betty Crocker Cooky Book. And, of course, make sure not to skip sweet tart lemon icing on the top!