St. Hildegard's Cookies of Joy
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 107.7
- Total Fat: 5.6 g
- Cholesterol: 22.3 mg
- Sodium: 47.4 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
View full nutritional breakdown of St. Hildegard's Cookies of Joy calories by ingredient
Introduction
(Recipe reconstructed and adapted from Hildegard's circa 1157 treatise Physica: Liber Simplicis Medicinæ ) These biscuits were first made over 900 years ago by the Christian saint, Hildegard of Bingen. She said that these spice biscuits should be taken t regular intervals to increase joy and positivity! I like to substitute half of the plain flour with spelt flour, and use all organic ingredients.
(Recipe reconstructed and adapted from Hildegard's circa 1157 treatise Physica: Liber Simplicis Medicinæ ) These biscuits were first made over 900 years ago by the Christian saint, Hildegard of Bingen. She said that these spice biscuits should be taken t regular intervals to increase joy and positivity! I like to substitute half of the plain flour with spelt flour, and use all organic ingredients.
Number of Servings: 30
Ingredients
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3/4 cup butter or margarine (1 1/2 sticks)
1 cup brown sugar
1 egg
1 tsp baking powder
1/4 tsp salt
1 1/2 cups flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
Directions
Let butter soften and then cream it with the brown sugar. Beat in the egg. Sift the dry ingredients. Add half the dry ingredients and mix. Add the other half and mix thoroughly. Dough may be chilled to make it workable. Heat oven to 350°. Form walnut sized balls of dough, place on greased and floured cookie sheet and press flat. Bake 12-15 minutes (till edges of are golden brown.)
Cool for 5 minutes, remove from cookie sheet and finish cooling on racks.
Number of Servings: 30.0
Recipe submitted by SparkPeople user SNOGUM.
Cool for 5 minutes, remove from cookie sheet and finish cooling on racks.
Number of Servings: 30.0
Recipe submitted by SparkPeople user SNOGUM.
Member Ratings For This Recipe
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CD4033790
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DAVIDDFRIEDMAN
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CD6312736
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BUDDIES4LIFE
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HELANEHILWA
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VALERIEMAHA
Exceptional & subtle taste and texture! I made a few changes based upon what I had on-hand -- butter, all whole grain flour (whole wheat and oat), evaporated cane juice crystals (e.g., Sucanat), & substituted cardamom for the nutmeg. I also ground up 1/2 cup of walnuts & added to the mixture. - 12/26/08
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GOFORGIN
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EVILCECIL
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CHERYLHURT
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KITTYHAWK1949
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PWILLOW1
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CD1987279
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LILLYLEFEY
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MNABOY
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RO2BENT
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ZRIE014
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RAPUNZEL53
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GEORGE815
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NASFKAB
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1CRAZYDOG
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1HAPPYSPIRIT
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GPARKER63
Dear DavidDFriedman.....we're also not using an open fire and cast iron block to make them anymore. I'm pretty sure St. Hildegard would've approved this evolved recipe. She was always open to reforms and new insights 😉 I come from the region of Bingen and we've made them like this for years. - 12/13/16
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CFELONG
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HOOKTONTRAVEL
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SLIMFIFTY