Download e-book for kindle: Blackstaff (Forgotten Realms: The Wizards) by Steven E. Schend

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Extra info for Blackstaff (Forgotten Realms: The Wizards)

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Bake until the cookies are firm, 15 to 20 minutes. Remove the cookies to wire racks to cool completely. Let the sheets cool completely and repeat with the remaining dough. Place the confectioners’ sugar in a medium bowl. Carefully roll each cookie in the sugar until coated. You may also leave some uncoated. Store in an airtight container at room temperature for up to 2 weeks. 1 tsp finely ground black or white pepper ½ tsp ground cinnamon ¼ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground cardamom ½ tsp ground allspice ½ tsp grated lemon zest ½ cup/115 g unsalted butter, at room temperature cup/140 g packed dark brown sugar ¼ cup/60 ml unsulphured molasses 1 tsp pure vanilla extract 2 extra-large eggs, at room temperature ¾ cup/85 g confectioners’ sugar 37 COOKIES These delicate, cakey German cookies have been around, some say, for hundreds of years.

The difference in shape between the speculaas and springerle cookies is that the speculaas cookies are cut into the shape of the design (say, a windmill) versus springerle, which are usually in the shape of a square, oval, or circle with an imprint of the design on top. Also, speculaas cookies are thinner and more crisp than springerle, which are thick and cakey. What distinguishes these cookies from other spice cookies is that they are made with a special spice mix called speculaaskruiden. Tapioca flour for dusting In a medium bowl, mix together the flour, speculaaskruiden, salt, and baking powder.

One of the wonderful things about the recipe is its versatility. These cookies are cut out with shapes, the most traditional being hearts and people. I like the aroma that fills the house when I bake these cookies. 5 DOZEN COOKIES 3 cups/420 g Jeanne’s GlutenFree All-Purpose Flour (page 17) 3 tsp ground ginger 2 tsp ground cinnamon 2 tsp ground cloves In a small bowl, mix together the flour, ginger, cinnamon, cloves, salt, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

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