Spiced Candy Cane Cookies
- For the cookies
- 3 ½ ounces butter
- 6 ounces sugar beet syrup
- 6 ounces honey
- 18 ounces Pastry flour
- 10 ½ ounces sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Gingerbread spice
- 1 teaspoon Baking powder
- 2 eggs
- 1 organic lemon (zest and juice)
- Pastry flour (for dusting)
For the cookies: Combine the butter, syrup and honey in a saucepan. Heat, while stirring, until smooth. Allow to cool.
In a bowl, stir the flour with the sugar, cinnamon, baking soda and Mix the flour with the sugar, cinnamon, gingerbread spice and baking powder. Add the syrup mixture, eggs, lemon zest and lemon juice to the flour mixture and knead until thoroughly combined. Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Preheat a convection oven to 350°F.
On a floured surface, roll out the dough to approximately 1/8 inch thick. Cut out shapes, like candy canes, from the dough and place on a parchment-lined baking sheet. Bake until golden brown, about 15 minutes. Remove from oven and allow to cool.
For garnish: In a bowl, stir the powdered sugar with a few drops of water until smooth. Spread on the cookies. Sprinkle with the colored sugar and allow to dry.