We always use the recipe by the von Trapp family. Their tradition has become one of our traditions.Why reinvent a wheel that works perfectly?
Unfortunately the untypical humid hot weather we have been having(tropics in Adelaide?!?) meant that ds had too use an even larger quantity of patience to roll them out and cut the shape.
Speculatius
1 cup butter
1 cup lard
2 cups brown sugar
1/2 cup sour cream
1/2 tsp. soda 4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
4 1/2 cups sifted flour
1/2 cup chopped nuts
Cream the butter, lard, and sugar. Add sour cream alternately with sifted dry ingredients. Stir in nuts. Knead the dough into rolls. Wrap the rolls in waxed paper and chill in the refrigerator overnight. Roll the dough very thin and cut it into shapes. Bake in moderate oven 10 to 15 minutes.
And the result tasted delicious, especially eaten from one of my Johnson plates with a drink of marshmallow topped hot chocolate. (yes even with our unseasonal weather)
3 comments:
The cookies look wonderful. We use all butter, but love this recipe; it is so delicious!
When the dough gets too hot it is hard to roll. We make many smaller rolls to refrigerate and only take one roll at a time. When that gets too soft, we do a switch.
Thanks Jennifer for your comment. We did refrigerate but maybe should have changed the rolls more often...still as you said the flavour makes up for the effort!
What lovely cookies!
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