These invitingly spicy glazed German cookies, which can be baked ahead, are what many holiday cooks like best. Roll and cut out rectangles, fun gingerbread folk, trees, stars, or — in the northern European holiday tradition — hearts.
- Portion size 40 servings
In saucepan over medium heat, whisk together sugar, honey and butter until butter is melted and sugar is dissolved; pour into large bowl and let cool. Whisk in orange and lemon rinds, orange juice, egg, and candied peel.
Meanwhile, in separate bowl, whisk together flour, slivered and ground almonds, cinnamon, ginger, nutmeg, salt, anise seeds, baking powder, baking soda and cloves. Stir into honey mixture in 2 batches, using hands if necessary to blend completely. Divide dough in half; shape into discs and wrap in plastic wrap. Refrigerate for 12 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.)
Line rimless baking sheets with parchment paper or grease; set aside.
Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutters, cut out desired shapes. Transfer to prepared pans.
Bake in centre of 350°F (180°C) oven for 15 to 18 minutes or until darkened slightly on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks set over sheet of waxed paper; let cool completely.
Glaze: Meanwhile, in small bowl, whisk together icing sugar, milk, vanilla and almond extract, adding more milk if necessary for paintlike consistency. Brush or spread over each cookie. Immediately decorate as desired with currants, cinnamon hearts or candied fruit. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 38 mg
- Protein 1 g
- Calories 89.0
- Total fat 2 g
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0