Lacemakers Cattern Cakes English Spiced Sugar Cookies Recipes

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SPICED HOLIDAY SUGAR COOKIES



Spiced Holiday Sugar Cookies image

A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy!

Provided by Food Network

Categories     dessert

Time 28m

Yield Makes 6 dozen or 24 (3 cookie) servings

Number Of Ingredients 15

Cookies:
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
Colorful Cookie Icing:
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors & Egg Dye

Steps:

  • 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
  • 2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
  • 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  • 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
  • 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
  • For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
  • Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
  • Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
  • Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.

CATTERN (CATHERINE) CAKES



Cattern (Catherine) Cakes image

Made to celebrate St. Catherine's feast day on November 25th. St. Catherine was (or is) the patron saint of lacemakers. ST CATHERINES DAY NOVEMBER 25TH. (CATTERNS)[The two great holidays of the lace-makers was Tanders (St. Andrew's Day, Nov. 30th), and Catterns Day (St. Catherine's Day, Nov. 25th) reference: http://bobbins.lacefairy.com/BobbinMuseum/calender.htm

Provided by Queen Dragon Mom

Categories     European

Time 25m

Yield 10-15 serving(s)

Number Of Ingredients 9

9 ounces self-rising flour
1/4 teaspoon mixed spice, ground
1 pinch cinnamon
2 ounces currants
2 ounces almonds, ground
7 ounces sugar
4 ounces butter, melted
1 egg, beaten
sugar, and cinnamon to sprinkle

Steps:

  • Set oven to 400 or Mark 6.
  • Grease a baking tray.
  • Sift flour and spices into a mixing bowl, stir in the currants, ground almonds and sugar.
  • Add melted butter and egg, stirring to make a soft dough.
  • Roll on a floured surface to a rectabgle approximately 10" x 20".
  • Brush the dough with water, sprinkle with the sugar and cinnamon.
  • roll up like a swiss roll, cut into slices 3/4 inch thick.
  • Place on baking sheet, well apart, and bake for 10 to 15 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 308.2, Fat 13.1, SaturatedFat 6.3, Cholesterol 43, Sodium 435.7, Carbohydrate 44.5, Fiber 1.7, Sugar 24, Protein 4.8

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