On the Eight Day of Christmas

On the Eight Day of Christmas
my true love sent to me
Eight maids a-milking
Seven swans a-swimming.
Six Geese a-laying
Five golden rings,
Four calling birds,
Three French hens
Two turtle doves
and the Best Ever Rum Balls Recipe

Amish Ginger Cookies

Traditional cookies from Amish Country

Makes about 48

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1/4 cup unsulfured molasses

2-1/2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1-1/2 teaspoon baking soda

Extra granulated sugar

• Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy.
• Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined.
• Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet.
• Bake for 5 - 7 minutes until barely turning brown.
• Cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

CHOCOLATE & MINT COOKIES (Biscotti Choco-menta)

INGREDIENTS:
1 cup (1/2 lb.) butter, at room temperature
1 1/4 cups powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
2 large egg whites
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup miniature chocolate chips or 4 ounces bittersweet chocolate, chopped

In a bowl, with a mixer on high speed, beat butter, powdered sugar, peppermint extract, and vanilla until well blended.
Beat in egg whites until incorporated.
Reduce speed and mix in flour, salt, and chocolate chips.
Spread two tablespoons of mixture in the cookie molds anointed and floured (or on a cookie sheet, space them of at least 5 cm).
Bake in a 300°F/150°C oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes.
If baking more than one sheet at a time in one oven, switch positions halfway through baking.
Transfer cookies to racks to cool completely.

Chräbeli (Switzerland)

2 eggs
1 1/4 cups sugar
2 to 3 tablespoons crushed aniseed
1 teaspoon grated lemon zest
1 tablespoon Kirsch
1 1/2 to 1 3/4 cups sifted all-purpose flour

Beat the eggs until light and fluffy. Gradually beat in the sugar, 1 tablespoon at a time. Beat well after each addition.

It is essential to beat for a long time (about 15 min. with an electric beater at medium speed).

Stir in the aniseed, the lemon rind and the Kirsch.

Add the flour to make a stiff dough and knead well. Cut the dough into four pieces. Roll out each piece into 1-inch strips. Cut the strips into 3-inch lengths.
Nick each strip 3 times to the depth of 1/2 inch.

Bend the strips slightly into a U-shape, keeping the nicked side on the outside. Place on buttered and floured cookie sheets. Let them stand overnight at room temperature to dry out. Preheat oven to 300 F. Bake for 15 minutes, or until a very pale yellow.