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May 15, 2017


“Oma Zeit” Grandma Time


2 eggs

1 1/2 cup sugar

1/4 cup candied ginger, citron or orangeat

1/3 cup almonds

Zest of half a lemon or ½ tsp lemon extract

2 1/2 cup flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp each cloves, cardamom, ground ginger

1/4 tsp pepper

1/4 cup milk

juice from half a lemon

1 1/2 cup powdered sugar


Whip together eggs and sugar until tripled in volume and almost white.   Finely chop crystallized ginger or citron; grind nuts.   Add crystallized ginger, nuts and lemon zest or extract to egg mixture and mix well.   Sift together spices, flour, and baking powder and slowly add to egg mixture.   If dough is dry and crumbly, add milk one Tablespoon at a time until dough hold together.   Knead gently for a minute or two until the dough is smooth.   Cover and let sit for one day; this step is important to allow the flavors to meld.


Preheat oven to 325° F.   Line cookie sheet with parchment paper


Form dough into 1 inch balls; bake on prepared cookie sheet 20 to 25 minutes until browned.   Cool 20 minutes.   Whisk together powdered sugar and lemon juice; add a bit of hot water for a thinner glaze if preferred.   Dip the tops of cookies into glaze and allow excess to drip off.   Set on a cooling rack placed over wax paper.   These cookies will keep for a long time, and the flavor improves with age.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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