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Molasses Spice Leaves


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  • 1/2 cup walnuts - (abt 2 oz)
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup unsalted butter - (1 stick) room temperature
  • 1/2 cup golden brown sugar - (firmly packed)
  • 2 teaspoons vanilla extract
  • 1/4 cup unsulfured molasses
  • 1 egg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3 cups powdered sugar
  • 2 large egg whites
  • Silver dragees


Servings 48


Step 1

Make Cookies: Finely grind walnuts in processor. Add 1/4 cup flour and 1/4 cup sugar and blend to powder.

Using electric mixer, cream butter with brown sugar and vanilla in large bowl until fluffy. Beat in molasses and egg. Mix remaining 1 3/4 cups flour with nut mixture, spices and baking soda. Stir into butter mixture (dough will be soft). Divide dough into 2 pieces. Flatten each into disk. Wrap each disk tightly in plastic and refrigerate 1 hour.

Preheat oven to 350 degrees. Butter heavy large cookie sheets. On heavily floured surface, roll 1 dough piece out (keep remainder refrigerated) to thickness of 1/8- to 1/4-inch. Cut out cookies using 3-inch leaf cookie cutter. Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling and cutting with second dough piece. Gather scraps and chill 15 minutes. Reroll scraps and cut out more cookies. Bake until golden, about 10 minutes. Cool on racks.

Make Icing: Using electric mixer, beat sugar and egg whites until smooth. Spoon icing into pastry bag fitted with 1/16-inch round tip. Pipe icing atop cookies. Decorate with dragees. Let stand until icing sets. (Can be prepared 2 weeks ahead. Store refrigerated between layers of waxed paper in airtight container. Let stand 5 minutes at room temperature before serving.)

This recipe yields about 48 cookies.

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