3 lb. flour (about 6 cups)

1 lb. molasses (about 3 cups)

1 cup brown sugar

5 oz lard or shortening

2 oz candied orange peel

1 cup rose water (or 1 cup water)

1 Vanilla Bean, split lengthwise

1/2 oz cloves

1/2 oz cinnamon

1 grated lemon rind

1 cup almonds, blanched and split in halves

Vanilla Candied Fruit and Raisins. (From 3/4 to 1-1/2 c)


Heat the molasses, sugar and shortening to melt and dissolve the sugar.

Let cool, then stir in everything else, with the flour being last.

Let the dough stand covered, at room temperature for 3 weeks. If you don’t have that much time, it’s okay.

Roll out fairly thin, cut into rectangles 1-1/2 inches by 3 inches (4 x 8 cm) with a fluted cutting wheel or a knife.

Bake in a 325 degree oven for 10 minutes, then let cool. Check the texture. If you desire a crispier texture, bake an additional 5 min.

In the center of each cookie put either an almond half, or a candied cherry.

This recipe makes lots of cookies, but they keep well if kept in a tightly covered cookie tin, a plastic storage bag, or in the freezer. These cookies get better with age.


By Stephen Block

Adapted from Kitchen Project