The first recipe is one of my favorites. These little cookies pack a big punch of flavor and are great served with hot cider, or my favorite hot orange tea.
Preheat oven to 350 degrees.
With an electric mixer beat together sugar and shortening
Add eggs one at a time and beat till mixed
In a large bowl, sift together flour, baking soda, salt and nutmeg
While beating on low, add half the flour, then half the buttermilk, then the other half of the flour and the rest of the buttermilk and beat until well mixed
Spray a baking sheet with cooking spray
Drop dough onto prepared baking sheet, about 1 tablespoon for each cookie
Transfer to oven and bake until edges are slightly brown, about 15 minutes.
Preheat oven to 350 degrees
Mix butter, sugar, zest and extract with a fork or pastry blender.
Cut in flour and lemon juice until completely combined, form into a ball with your hands, the dough should be firm, but not sticky
Cover and chill for at least 30 minutes
Roll dough 1/4″ thick.
Cut with cookie cutters or just cut into squares
Place on cookie sheet with small amount of space between cookies
Bake for 15-20 minutes, till edges start to darken
Remove from oven and cool on wire rack
Makes about 3 dozen
Preheat your oven to 400 degrees
Combine the butter and the sugar with an electric mixer
Add the molasses and the egg
In a separate bowl, combine the flour, baking soda, ginger, cinnamon and pepper
Add the dry mix to the wet and combine until you have a workable dough.
If your dough is too wet, add a bit more flour
Flour the counter and roll out the dough to 1/8 inch if you like crispy cookies or 1/4 inch if you like thicker, more chewy cookies
Use a cookie cutter to cut out your cookies and place them on a cookie sheet sprayed with a generous amount of cooking spray
1/8 inch cookies bake for 5-7 minutes. 1/4 inch cookies bake for 9-10 minutes
I hope you enjoy these recipes and share them with everyone you know! Happy Holidays!