Christmas Cookies

[Griff]

4 1/2 cups almonds (finely ground in a food processor)
6 1oz. squares unsweetened chocolate
2 1/2 cups sugar
2 tsp cinnamon
4-8 Tbsp flour (depends on size of eggs)
6 egg whites (beaten until stiff)

Melt chocolate
Combine ground almonds, sugar, cinnamon, and flour
Mix in melted chocolate
Mix in eggs whites

Cool a little so dough stiffens
Roll dough to 1/4" thick on sugar covered board
Cut out hearts and place on sugar covered cookie sheets (you can put them close together because they don't spread)
Let stand at least 3 hours to dry out
Bake in 275 degree oven for 15-20 minutes
Makes about 7-8 dozen

[Pete]

This is the best gingerbread I've had. It's very sturdy if you want to do construction with it. And yummy.

5 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1 cup shortening
1 Tbsp. ground ginger
1 cup white sugar
1 cup molassas

frosting
2 1/2 cups powdered sugar
1/4 tsp. cream of tartar
2 egg whites
1/2 tsp vanilla

Melt shortening in saucepan large enough for mixing dough. Mix in sugar and molassas. Mix well. Stir together flour, salt baking soda, nutmeg and ginger. Gradually stir in 4 cups of flour mixture. Work in remaining flour mixture with hands.

Roll to 1/4 " thickness and cut out as desired. Place on a cookie sheet.

Bake at 375 degrees (190 degrees C) for 13 to 15 minutes. Let cool for a few minutes before removing to cooling rack.

Frosting
Mix together powdered sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds it shape. If necessary, add more powdered sugar to thicken. Cover frosting bowl with a damp cloth to prevent drying.


Cloud, your recipe is known as Gramma Pete's butterballs in my house. Also one of my favorites. You can smell the butter as soon as you're in the same room with them.