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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie to mellow and meld. Ingredients:
3/4 cup packed brown sugar |
1/2 cup honey |
1/4 cup butter |
1/4 cup dark molasses |
2 teaspoons instant coffee granules |
1 large egg |
3/4 cup finely ground almonds |
1/2 cup chopped candied orange peel |
15.75 ounces all-purpose flour (about 3 1/2 cups) |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground cloves |
1/4 teaspoon ground ginger |
1/8 teaspoon salt |
3/4 cup powdered sugar |
2 teaspoons lemon juice |
1 1/2 teaspoons water |
Directions:
1. To prepare cookies, combine first 4 ingredients in a medium saucepan over medium heat; cook 3 minutes or until sugar dissolves, stirring constantly (do not boil). Pour sugar mixture into a large bowl; cool to room temperature. Add coffee and egg to sugar mixture, stirring with a whisk. Stir in almonds and orange peel.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl. Add flour mixture to sugar mixture, stirring to form a stiff dough. Turn dough out onto a lightly floured surface; knead 1 minute or until well combined. Wrap dough in plastic wrap; refrigerate at least 24 hours.
3. Preheat oven to 325°.
4. Cover two large baking sheets with parchment paper. Divide dough into 4 equal portions. Working with 1 portion of dough at a time, roll dough into an 8 x 6–inch rectangle. Cut each rectangle into 16 (3 x 1–inch) bars; place bars 1 inch apart on prepared baking sheets. Bake at 325° for 20 minutes or until firm. Remove from pans; cool on wire racks.
5. To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle glaze over warm cookies.
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