Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Belgian Spice Crisps

  3. Categories: Cookies

  4. Yield: 80 servings

  5. 6 tb Butter

  6. 2 tb Sugar

  7. 1/4 c Dark corn syrup

  8. 1 ts Lemon rind; grated

  9. 1 tb Lemon juice

  10. 1 ts Rum

  11. 1/4 ts Ginger

  12. 1/4 ts Nutmeg

  13. 1/4 ts Ground cloves

  14. 1/4 ts Cinnamon

  15. 2 c Flour

  16. Cream the butter and sugar together until light and fluffy. Add the

  17. corn syrup, lemon rind and juice, rum, and spices and beat well. Gradually

  18. stir in the flour until the dough forms a ball. (The dough can be prepared

  19. in a food processor, using the same procedure.) If the flour has been

  20. packed closely in the measuring cup, you may find that the dough tends not

  21. to cohere into a ball. The addition of a teaspoon of two of water will

  22. correct the proportions. Divide the dough in two and pat each piece into a

  23. rectangular shape. Wrap and chill for 1 or 2 hours in the refrigerator or place in the freezer for 15 minutes.

  24. Preheat oven to 350. Measure out a large piece of aluminum foil that

  25. will fit a cookie sheet. Turn its shiny side down, place one of the

  26. rectangles of dough on it, and rap it a few times with a rolling pin to

  27. soften the chilled dough a little. Cover with a piece of wax paper the same

  28. length as the foil and fasten the two sheets together with several straight

  29. pins. Roll the dough between the foil and the wax paper as thin as you can.

  30. The thinner the better and crisper. Do not attempt to work too fast, but

  31. press down heavily on the rolling pin. The rolled-out dough should almost

  32. reach the edges of the wax paper. Lift the dough with with foil and wax

  33. paper onto the cookie sheet, foil side down. Remove the straight pins and carefully pull off the wax paper.

  34. Cut the dough into any shape you desire--squares, rectangles,

  35. diamonds, triangles--but leave in place after cutting. Make certain you cut through the dough; this will prevent excess breakage later. Place in the

  36. oven for about 10 minutes, or until the cookies are lightly browned. The

  37. ultrathin dough at the edges of the pan will brown faster than the rest.

  38. Repeat with the other half of the dough. Store in an airtight container.

  39. These crisps are not only extremely good, but very fragile as well. Avoid

  40. excessive handling. (Note: The second portion of dough can be frozen for 23 calories per cookie


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