1 pound almonds in the shell, cracked and blanched
1/2 pound citron
3 pounds (approximately 12 cups) flour, divided
5 teaspoons baking soda
9 teaspoons cinnamon
5 teaspoons cloves
4 cups molasses
1. Original directions: Grind almonds and citron in a grinder. Add flour, as needed to keep it from sticking. Mix dry ingredients together in a large bowl. Reserve some of the flour mixture for rolling cookies.
2. Add almonds, citron and molasses, and stir until mixed. Chill at least 3 hours. Preheat oven to 350 degrees F.
3. Roll out dough 1/4" thick and cut with cookie cutters. Bake 8-12 minutes, depending on size. Edges will be firm and barely brown. Cool on racks. Frost when cool.
4. How I do it: Divide almonds and whiz in food processor with molasses until smooth. Repeat with remaining almonds. Repeat with citron. Dump molasses into a large bowl. Add spices and baking soda.
5. Stir well. Add flour, 2-3 cups at a time, stirring well with each addition until very stiff. You may need to mix it with your hands. Bake according to directions above.
Dough will keep a week in the fridge before baking.
Source of recipe: This recipe was given to me in the late 70's/early 80's by Mrs. Milesco from Middletown, PA. Her grandfather brought the recipe from Germany when he emigrated. We could not pronounce the original name of the cookies we we always called them "German cookies".