Spice Cookies

Today’s experiment was with cookies. No, not the annoying web cookies stored in your browser, but that holiday treat everyone enjoys – at least everyone I know. I based this recipe on a Lebkuchen recipe, making some slight adjustments. The cookie it produces is a flavor bomb – honey, cinnamon, cloves, nutmeg, almonds, ginger, vanilla and rum. That’s right, I wrote ‘rum’. I made a simple rum glaze for these warm spiced treats and these cookies could be called chewable Hot Buttered Rum! So preheat that oven, we have family and friends needing these delights!

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Spice Cookies

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 60

Ingredients

1½ cups all purpose flour
1 tbsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp cream of tartar
1 cup dark brown sugar
¼ cup honey
2 eggs
¾ cup slivered almonds (approximately 2 oz)
2 tbsp crystallized ginger, finely chopped (approximately 1 oz)
6 tbsp powdered sugar
1 tsp vanilla extract
2 tbsp dark rum

Instructions

Preheat the oven to 350 degrees.
Grease a large baking sheet.
In a large bowl, sift the flour, cinnamon, nutmeg, cloves and cream of tartar together then set aside.
In a medium bowl, mix the brown sugar, honey and eggs together.
Add the sugar mixture to the flour mixture and stir to combine.
Mix the almonds and ginger into the batter.
Pour the batter onto the baking sheet and spread until it is ¼ inch thick.
Bake for 15 minutes then remove to a cooling rack.
Allow to cool for 5 minutes, then cut diagonally in two directions, created diamonds approximately 1½ inches per side.
While the cookies continue to cool, make the glaze by whisking together the powdered sugar, vanilla extract and rum.
Brush or drizzle the cookies with the glaze and allow to completely cool.

Notes

If you do not wish to use the rum in the glaze, simply substitute water or milk.

Preheat the oven to 350 degrees. Grease a large baking sheet. In a large bowl, sift the flour, cinnamon, nutmeg, cloves and cream of tartar together then set aside. In a medium bowl, mix the brown sugar, honey and eggs together. Add the sugar mixture to the flour mixture and stir to combine. Mix the almonds and ginger into the batter. Pour the batter onto the baking sheet and spread until it is 1/4 inch thick.

Bake for 15 minutes then remove to a cooling rack. Allow to cool for 5 minutes, then cut diagonally in two directions, created diamonds approximately 1 1/2 inches per side.

While the cookies continue to cool, make the glaze by whisking together the powdered sugar, vanilla extract and rum. Brush or drizzle the cookies with the glaze and allow to completely cool.