Annas Spice Thins Recipes

ANNA'S SPICE THINS

Steps:

• In large bowl, with mizer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, beat in corn syrup, cream, baking soda, cinnamon, cloves, and ginger until blended. Then gradually beat in flour until well mixed.
• Divide dough into 8 pieces, wrap each piece with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough at a time 1/8 inch thick. With floured 3-inch round fluted cookie cutter, cut dough into as many cookies as possible. Place cookies, 1 inch apart, on ungreased large cookie sheet. Reserve trimmings.
• Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings to make more cookies.

SWEDISH GINGER THINS

Steps:

• Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
• Preheat oven to 400°F.
• Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
• Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.