Spice Is Right Cookies Recipes

SPICE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
• Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
• Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

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.

SPICE ROLL-OUT COOKIES

Steps:

• Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.

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.

GRANDMA M'S SOFT RAISIN SPICE COOKIES

Steps:

• Cream butter and sugar.
• Add well beaten egg.
• Sift flour and spices.
• Add raisins and nuts.
• Mix together nuts and raisins in flour.
• Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
• Add quickly baking soda dissolved in hot water.
• Mix well until all liquid comes together.
• Drop from spoon on greased pan.
• Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
• These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

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.