Holiday Spice Cookies

These versatile cookies can either be rolled and cut into shapes to decorate or simply rolled into balls and flattened. Either way they are delicious.


3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup molasses
3 tablespoons rum
3/4 cup shortening, such as Crisco
3/4 cup brown sugar
3 1/3 cups flour
2 teaspoons ground ginger


In a bowl stir together all dry ingredients. In another large bowl beat together remaining ingredients. Add dry ingredients to honey/molasses mixture in two additions, beating well after each one. The dough should be stiff but not dry. Place dough in a plastic bag and refrigerate at least 2 hours or overnight.

Preheat oven to 350°.

To make cut out cookies:
Divide dough in half. Roll each half to 1/4-inch thickness on a floured surface. Cut into shapes with cookie cutters dipped in flour. Carefully put shapes on greased cookie sheets. Bake 8-10 minutes until cookies are almost firm in center. Remove to rack to cool. Decorate with icing*. See recipe below.

To make round cookies:
Using your hands, roll dough by tablespoons into a ball. Place on greased cookie sheets. You can either make a well in the middle with your thumb and fill with a small amount of your favorite jam and top with a sprinkling of chopped walnuts or using a glass, grease bottom of glass, press onto a plate of sugar and gently press cookie to flatten slightly.

Bake as above.

3/4 cup powdered sugar
4 teaspoons milk
Mix sugar and milk in a bowl. Pipe on spread on cookies. Let dry 30 minutes.

golden blossom honey product