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Spiced Christmas Cookies

"This delicious cookie recipe has been passed down through six generations and was brought to America from Germany in 1846! It's a holiday tradition in our house and we're proud to share this wonderful recipe with you." - Tanya Juhasz, Newberry, Florida

90 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

2 cups molasses
1 cup butter, melted
1 cup (8 ounces) sour cream
1 tablespoon lemon juice
8 cups all-purpose flour
1 cup packed brown sugar
3 teaspoons each ground cinnamon, nutmeg and cloves
2-1/4 teaspoons baking soda
1 teaspoon grated lemon peel
3/4 teaspoon salt
3 cups chopped walnuts
1-2/3 cups raisins
1/4 cup chopped candied lemon peel
1/4 cup chopped candied orange peel
FROSTING:
4-1/2 cups confectioners' sugar
1 cup heavy whipping cream
2 tablespoons lemon juice
GARNISH:
4 cups red and/or green candied cherries, cut as desired

Directions

In a very large bowl, beat the molasses, butter, sour cream and lemon
juice until well blended. Combine the flour, brown sugar, spices,
baking soda, lemon peel and salt; gradually add to butter mixture

2 of 2

Spiced Christmas Cookies (continued)

Directions (continued)

and mix well. Stir in the walnuts, raisins and candied peels. Cover
and refrigerate for 30 minutes or until easy to handle.
Divide dough into four portions. On a lightly floured surface, roll
out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in.
round cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until bottoms are lightly
browned. Remove to wire racks to cool.
Combine frosting ingredients until smooth. Frost cookies; decorate
with cherries. Store in an airtight container.
Yield: 7-1/2 dozen.

Nutrition Facts: 1 cookie equals 187 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 81 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.