Brown Spiced Cookies Recipe by Annette Oevermann
Yields 150-190 cookies
“Brown Spiced Cookies have been a staple of my Northern German family’s Christmas holiday tradition for generations. And there has always been a competition among the various family households around who made the thinnest, most crispy and most balanced ones spice wise. Growing up, my sisters and I used to help my mother bake them each year while she taught us to sing Christmas carols and rounds. Those days are among my favorite holiday memories.” INGREDIENTS 250 grams Butter 125 grams Lard 160 grams dark sugar beet syrup (available at Dittmer’s Gourmet Meats and Wurst-Haus in Los Altos) 250 grams sugar 100 grams almonds, blanched and peeled 50 grams each citronat succade (candied lemon peel) and orangeade (candied orange peel) 3-6 teaspoons (to taste) ground cloves 6 teaspoons cinnamon 1 or more teaspoons (to taste) Ground cardamon Finely ground zest of one lemon (optional) 10 grams potassium bicarbonate (dissolved in boiling water) 54
Elevate Magazine
