Refrigerator Spice Cookies
(from The Fannie Farmer Baking Book)
1/2 cup vegetable shortening
1/2 cup brown sugar
1 egg
1 Tbsp. water
1 1/2 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. powdered ginger
1/2 cup chopped nuts (optional)
1/2 cup chopped dates (optional)
1. Cream the shortening and sugar together, then add the egg and water, and beat until light and fluffy.
2. Stir and toss together the flour, baking soda, salt, cinnamon, nutmeg, allspice and ginger. Add to the creamed mixture, and beat until the dough is completely mixed.
Stir in the nuts, or dates, or both...if you wish.
3. Shape the dough into rolls about 1 1/2 inches in diameter. Flour your hands and the work surface if necessary to prevent the dough from sticking. Wrap in waxed paper, and chill until firm.
4. Preheat the oven to 350 degrees. Grease two cookie sheets. With a thin, sharp knife, slice the dough into rounds about 1/3 inch thick. Place about 1-inch apart on the prepared cookie sheets, and bake for about 10 minutes, or until the cookies are lightly browned. Transfer to racks to cool.Makes about 25-30 cookies.
Lemon Pudding Cake
(from The San Francisco Chronicle Cookbook)
1 1/2 cups milk
4 Tbsp. butter
3 eggs, separated
1 cup sugar
1/2 cup all-purpose flour
1/3 cup (5 Tbsp.) fresh lemon juice
Grated zest of one lemon
1/8 tsp. salt
Preheat oven to 350 degrees. Butter a 1 1/2 quart baking dish. Get out a slightly larger pan, at least 2 inches deep, which will hold the cake pan comfortably.
Put the milk and butter into a small saucepan, and heat until hot and the butter has melted. Remove from the heat and set aside.
Put the egg yolks into a mixing bowl and whisk until blended.
Add the sugar, flour, lemon juice, lemon zest, salt and the hot milk mixture. Stir until thoroughly blended.
Beat the egg whites until stiff but still moist, then fold them into the batter.
Spoon the batter into the baking dish. Set the dish in the larger pan, and pour in enough hot water to come halfway up the sides of the baking dish.
Bake for 35-45 minutes, or until the cake springs back when touched lightly in the center. Remove from the oven and let cool. Don't refrigerate.
Serve with softly whipped cream. Serves 6-8.
Pinwheel Cookies
(from The Fannie Farmer Baking Book)
Ingredients:
1 ounce (1 square) unsweetened chocolate
8 Tbsp. (1 stick or 1/2 cup) butter, softened
3/4 cup sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 cups flour
1/4 tsp. salt
1/2 tsp. baking powder
Melt the chocolate in a small cup or bowl set in a pan of simmering water, then set aside to cool.
Cream the butter and sugar, then add the egg and vanilla and beat until light and fluffy.
Stir and toss together the flour, salt and baking powder, and add them to the butter mixture, beating until thoroughly blended.
Remove half (about 3/4 cup) of the dough to a mixing bowl, and beat in the melted chocolate.
Shape each piece of dough into a rectangle, about 5 X 3 inches, wrap in plastic, and chill for at least an hour.
Place one of the doughs on a 17-inch-long sheet of waxed paper, and cover with another piece of paper about the same length. Using a rolling pin, roll the dough between the waxed paper to a rectangle about 12 X 7 inches. Once or twice during rolling, lift off the top sheet of waxed paper and cut off the uneven edges of dough and place them where needed.... usually the corners need to be squared off.
Roll the dough as evenly as possible, and keep the top smooth so there are no high or low points. With the waxed paper still intact, slide the dough onto a cookie sheet or plate and refrigerate. Roll out the other piece of dough the same way, between sheets of waxed paper, then refrigerate-both doughs should chill for about 30 minutes.
Remove the top sheet of waxed paper from each dough. Place the white dough in front of you on the work surface, Place the chocolate dough on top of the white dough. Line up the edges evenly, then press firmly all around so the doughs stick together. Chill for about 15 minutes.
Remove the top sheet of waxed paper, then, using the bottom piece of paper to help you, roll the doughs up like a carpet, beginning from one of the long edges. Wrap the roll in waxed paper or plastic wrap and chill for about an hour.
Preheat the oven to 350 degrees, and grease some cookie sheets. With a thin, sharp knife, slice the dough into rounds 1/4 to 1/3 inch thick.Place the slices about an inch apart on the prepared cookie sheets.
Bake for 8-10 minutes. Transfer the cookies to racks to cool. Makes 20-30 cookies.
