Celebrate Christmas this year with a traditional winter drink made kid-friendly. Kids will love the grownup taste of this spiced, non-alcoholic Mulled Wine as will the adults.
Ingredients
- 2 liters non-alcoholic grape juice
- 2 cups water
- 1 cup sugar
- 2 dozen whole cloves
- 4 cinnamon sticks
- The peel of 1 orange and 1 lemon
- 1 crushed nutmeg seed
- 2-1/2 cups of hot lemon/lime juice
Cooking Instructions
- Heat the water and add the sugar, cloves, cinnamon, nutmeg and peel.
- Boil for 5 minutes and leave to simmer for 5 more.
- Strain this syrup into a large pot and add the citrus juice, heat until it is gently bubbling.
- Add the 2 litres of grape juice and keep the mixture on a low heat, serve with a slice of lemon.
INNEN: http://recipes.kaboose.com/mulled-wine-for-kids.html/?source=newsletter
Triple Ginger Cookies
Ingredients
Cookies:
- ½ cup unsalted butter
- ½ cup brown sugar
- 1 tablespoon freshly grated ginger
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ⅛ teaspoon salt
- ½ cup crystallized ginger, divided
Glaze:
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 2 teaspoons ground ginger
Cooking Instructions
- Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add brown sugar. Beat until combined. Add grated ginger. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk and vanilla until combined.
- Add flour and salt. Beat until combined, scraping down side of bowl occasionally. Add ¼ cup crystallized ginger. Beat until combined.
- Divide dough in half. Form half into a disc. Between plastic wrap or waxed paper with a rolling pin roll half the dough to a 9-inch-by-¼-inch circle. Transfer circle to cookie sheet. Cut into 8 pie-shaped triangles. Repeat with second piece of dough.
- Bake 18-20 minutes, or until edges are brown and the rest of the cookie is a lighter brown. Cool 5 minutes and recut along original lines. Cool completely on cooling rack.
- For Glaze: In a small bowl mix powdered sugar, milk, and ground ginger to combine. Pour over cookies and spread evenly. Decorate each cookie with remaining ¼ cup crystallized ginger. Let cool completely.
Substitution(s)
- Dark brown sugar can be substituted for brown sugar
- 1 teaspoon ground ginger can be substituted for the freshly grated ginger
- For the glaze, water can be substituted for the milk
Make-Ahead
The cookies can be made though step 3, wrapped well, and refrigerated for up to 1 week or frozen up to 6 months.
Tips & Tricks
If you like very crisp cookies, roll the dough thinner.
30 minutes
Servings:
16 cookies
Baking Time: 18-20 minutes