Naughty Cookies
Ingredients
- Ingredients
- 250 grams honey
- 250 grams brown sugar
- 150 grams butter
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 tsp ground cinnamon
- ¼ tsp Ground clove
- ¼ tsp ground Cardamom
- ¼ tsp ground allspice
- 2 tsps Lemon peel
- 1 Tbsp cocoa powder
- 1 egg
- 1 tsp potatoes
- Pastry flour (for the work surface)
- For decorating
- 250 grams powdered sugar
- 2 Tbsps lemon juice
- pink Food coloring
- white Decorating icing
Preparation steps
Heat honey with sugar and butter in a pan while stirring until sugar has dissolved then remove from heat, pour into a bowl and let cool.
Add almonds, flour, spices and egg to butter mixture and knead thoroughly with the dough hook of an electric hand mixer. Combine baking soda and 2 tablespoons water and add to dough. Continue to knead until the dough no longer sticks and is shiny. If necessary, stir in some flour. The dough should be firm and pliable.
Cover bowl and leave overnight in refrigerator.
Preheat the oven to 180°C (approximately 350°F).
Put dough on a work surface dusted with a little flour and roll out around 5 mm (approximately 3/16 inch) thick. Cut out circles with a cookie cutter or fluted gingerbread form. Place on a lined baking sheet and bake in preheated oven for 15-20 minutes. Remove from oven, gently remove cookies from baking sheet and let cool on a wire rack.
For decorating: Stir powdered sugar with as much lemon juice as needed to make a smooth and creamy icing. Color icing with pink food coloring, spread on cookies and let dry. Decorate with white sugar writing at will and serve.
