Recipe - Moravian Ginger Cookies

3 cup Milk
1 cup Butter
1 cup Sugar
One half cup Yeast
*dissolved in:
One fourth cup Water, warm
6 cup Flour
1 teaspoon Salt
One half pound Raisins, chopped
One half pound Currants
One fourth pound Citron, chopped
One half cup Almond, blanched, cut or sliced up

Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups
of flour and the salt. Mix well. Cover and set aside to rise in a warm
place, over night. In the morning, scald the other cup of milk and add the
butter and stir until melted. Combine with the yeast mixture and add the
sugar and the balance of the flour, kneading the dough well, until it is no
longer sticky. Use more flour if necessary. Combine the fruit and sprinkle
with some flour and add to the dough, mixing well. Cover and let rise again
until double in bulk. Shape in small loaves, place in small pans, and
sprinkle with the cut or sliced up almonds. Let rise for 2 hours. Bake at 400F for
40 minutes. Source: Pennsylvania Dutch Cook Book Fine Old Recipes,
Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini