1 cup sugar
1/2 cup butter
2 eggs
1/2 cup molasses
1/2 cup whipping cream
2 eggs, beaten
1/2 teaspoon all-spice
1/4 teaspoon cinnamon
pinch of nutmeg
3 teaspoons baking powder
1 teaspoon baking soda
4 1/2 cups flour
Damson Plum Jam or Black Currant Jam
1 egg white
2 teaspoons water
1 cup icing sugar

Cream together sugar and butter. Add the eggs and beat well. Stir in cream and molasses. Add spices. Sift together 2 cups flour with baking powder and baking soda. Slowly add remaining flour using only enough flour to make a soft dough. If you add too much flour the cookies will be tough and bitter. After mixing all the ingredients together using a wooden spoon, place in refrigerator to rest over night.

The next day, roll about 1/4-inch thick on a floured surface and cut with a jar ring or large sharp edged tumbler. Spoon 1/2 teaspoon jam onto center of the circle. Moisten edges of circle; fold pastry in half making sure edges are even. Press edges together with fingers.

Put the cookies silicon or parchment lined baking sheets and bake in a 325 degrees F preheated oven about 12 to 15 minutes.

Once cookies have cooled you can ice them. Beat the egg white and slowly add the icing sugar beating until you get a glossy white icing. Add up to 2 teaspoons water to thin it out to a glaze consistency. Use fingers to spread icing on the top of the cookies.

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