In Nurnberg, Germany, Christmas baking begins in November, because these special cookies need to "age" for several weeks. After they mellow, they become delicious, soft and chewy.
Ingredients:
1 cup honey
3/4 cup firmly packed dark brown sugar
1 egg, lightly beaten
1 tablespoon lemon juice
1 teaspoon grated lemon peel
2 1/3 cups all purpose flour
1 teaspoon cinnamon
1/2 teaspoon each ground allspice, cloves and nutmeg
1/2 teaspoon each salt and baking soda
1/3 cup finely chopped candied citron
1/3 cup finely chopped almonds
Approximately 24 candied cherries, cut in half
6 to 8 ounces whole blanched almonds
1 cup powdered sugar
5 tablespoons rum or 5 tablespoons water mixed with 1/2 teaspoon rum extract
parchment paper
parchment paper
Method:
Heat honey in a small pan over medium-high heat just until it begins to bubble. Remove from heat and let cool slightly. Stir in sugar, egg, lemon juice and lemon peel. Let cool to lukewarm temperature.
In a large mixing bowl, sift together flour, cinnamon, allspice, cloves, nutmeg, salt and baking soda. Add honey mixture, citron, and chopped almonds. Stir until well blended (dough will be soft). Cover tightly with plastic wrap and refrigerate for at least 8 hours or for up to 2 days.
Preheat oven to 375*. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. On a heavily floured surface, roll out dough with a floured rolling pin to a thickness of 3/8 inch. Cut dough with a 2 1/2 inch round cookie cutter. Place cookies 2 inches apart on baking sheets lined with lightly greased parchment paper.
Press a cherry half into the center of each cookie. Surround with 3 almonds arranged like flower petals. Bake for 12 to 15 minutes or until golden brown. Meanwhile prepare glaze by mixing powdered sugar with rum (or water), until very smooth. Remove cookies from oven and immediately brush glaze over tops with a pastry brush. Transfer to racks to cool. As soon as top glaze dries, turn cookies over and brush glaze over bottoms.
When cookies are completely cooled and dry, pack into airtight containers and store in frig, or at room temperature, for at least 2 weeks before serving. Store for up to 3 months, If cookies get slightly hard, add a thin slice of apple to each container. Cover tightly and store until cookies are moist again. (about 1 day), then discard apple. Makes about 4 dozen.
Notes: My sweet friend Janeice Gray gave me this recipe. She found it in a "Holiday Cookies" cookbook. It definitely is authentic and reminds me of the flavors of Christmas in Germany.
P.S. Even people who do not like candied fruits or peel, like these Christmas cookies.
Preheat oven to 375*. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. On a heavily floured surface, roll out dough with a floured rolling pin to a thickness of 3/8 inch. Cut dough with a 2 1/2 inch round cookie cutter. Place cookies 2 inches apart on baking sheets lined with lightly greased parchment paper.
Press a cherry half into the center of each cookie. Surround with 3 almonds arranged like flower petals. Bake for 12 to 15 minutes or until golden brown. Meanwhile prepare glaze by mixing powdered sugar with rum (or water), until very smooth. Remove cookies from oven and immediately brush glaze over tops with a pastry brush. Transfer to racks to cool. As soon as top glaze dries, turn cookies over and brush glaze over bottoms.
When cookies are completely cooled and dry, pack into airtight containers and store in frig, or at room temperature, for at least 2 weeks before serving. Store for up to 3 months, If cookies get slightly hard, add a thin slice of apple to each container. Cover tightly and store until cookies are moist again. (about 1 day), then discard apple. Makes about 4 dozen.
Notes: My sweet friend Janeice Gray gave me this recipe. She found it in a "Holiday Cookies" cookbook. It definitely is authentic and reminds me of the flavors of Christmas in Germany.
P.S. Even people who do not like candied fruits or peel, like these Christmas cookies.
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