Ingredients
-
4
-
2 - 2 1/4
-
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1 1/4
-
1
-
1/4
-
1/2
-
15
-
1
-
Directions
Soetkoekies – Sweet Wine and Spice South African Cookies, I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4 , 7/30 – I’ve returned to increase the rating on this cookie I never make rolled and cut cookies and I’m returning to make more of this one The longer these were around, the more I enjoyed snacking on them This made a nice cookie and was a wonderful way to put my Madeira to use Two other substitutions I made (besides the Madeira) were: 1/4 c almond meal instead of chopped almonds, and Splenda Brown Sugar Blend instead of straight brown sugar All substitutions worked out just fine I will keep this on hand in case I need a use for Madeira, Port or Sherry Thanks! Reviewed for ZWT4, 7/30 – I’ve returned to increase the rating on this cookie I never make rolled and cut cookies and I’m returning to make more of this one The longer these were around, the more I enjoyed snacking on them This made a nice cookie and was a wonderful way to put my Madeira to use Two other substitutions I made (besides the Madeira) were: 1/4 c almond meal instead of chopped almonds, and Splenda Brown Sugar Blend instead of straight brown sugar All substitutions worked out just fine I will keep this on hand in case I need a use for Madeira, Port or Sherry Thanks! Reviewed for ZWT4
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees. Spray Two Baking Sheets With Cooking Spray. Sift the Flour, Baking Soda, Cinnamon, Ginger, Cloves and Salt Together and Set Aside. |
|
2
Done
|
in a Deep Bowl, Cream the Butter and the Dark-Brown Sugar Together, Mashing and Beating Them Against the Sides of the Bowl Until They Are Thoroughly Blended. Beat in the Egg, Then Add the Flour Mixture 1/2 Cup at a Time, Stirring Well After Each Addition. Beat in the Wine and Chopped Almonds. |
|
3
Done
|
With Your Hands, Vigorously Knead the Dough in the Bowl Until It Can Be Gathered Into a Somewhat Firm, Compact Ball. If the Dough Then Seems Too Soft, Knead in Up to 1/4 Cup More Flour, Adding It a Tablespoon or So at a Time. |
|
4
Done
|
on a Lightly Floured Surface, Roll the Dough Into a Rough Circle About 1/4 Inch Thick. With a Cookie Cutter or the Rim of a Glass, Cut It Into 2-Inch Rounds. Arrange the Rounds About 1 Inch Apart on the Buttered Baking Sheets. Then Gather the Scraps of Dough Into a Ball, Roll It Out Into Another Circle, and Cut Out Rounds as Before. |
|
5
Done
|
Press a Blanched Almond Half Lightly Into the Center of Each Soetkoekie and Brush the Entire Top Surface of the Cookie With the Beaten Egg White-and-Water Mixture. |
|
6
Done
|
Bake the Cookies in the Middle of the Oven For 15 Minutes, or Until They Are Crisp and Firm to the Tough. With a Wide Metal Spatula, Transfer the Cookies to a Rack to Cool. the Cookies Will Keep For Up to Two Weeks in a Tightly Covered Jar. |
