“Phila was known for her cookies, especially around the holidays. This particular confection is something of a hybrid between spiced tea cake and a cookie. The smell and taste always remind me of winter. Next time you have a cookie party, ditch the chocolate chips and try these for something special fit for Ole St. Nick!”
Adapted from The Hachland Hill Cookbook. Copyright 2022 Blue Hills Press. Used with permission of the publisher. All rights reserved.
Makes about 16 small cakes
1 cup molasses
1 cup honey
3 cups sugar
1¼ cups shortening
11 cups flour, divided
½ cup almonds, chopped, plus more for garnish
1½ cups mixed walnuts and pecans, chopped
1 teaspoon cinnamon
1 teaspoon ground clove
2 tablespoons brandy
½ cup citron, chopped
1 teaspoon salt
1 teaspoon baking soda
3 eggs, well beaten
1 cup powdered sugar for glaze
- In a heavy-bottomed pot, bring molasses, honey, and sugar to a boil and simmer for 5 minutes. Reduce heat but while still hot, stir in shortening, 4 cups flour, nuts, cinnamon, clove, brandy, citron, and salt. Let cool. Dissolve baking soda in 1 cup boiling water, then add to dough. Add eggs one at a time, then add remaining flour as needed to make a stiff dough. Wrap in plastic wrap and refrigerate for 3 to 4 days.
- Preheat oven to 350 degrees. Roll out dough onto a floured work surface, and cut into desired shapes. Bake for 12 to 16 minutes. In a small bowl, make a powdered glaze by adding 2 tablespoons hot water to powdered sugar and stir to combine. Frost cakes with glaze and decorate with almonds.
Recipe ByCarter Hach of the Hachland Hill Inn, Adapted from the Hachland Hill Cookbook. Copyright 2022 Blue Hills Press. Used with permission of the publisher. All rights reserved.