🍰 Spice Cookies with Icing

Name: Spice Cookies with Icing
Total time: 60 min
Yield: 4 servings
Ingredients: 250 g honey; 250 g sugar (brown); 150 g butter (or margarine); 100 g almond(s) (ground); 400 g rye flour (or wheat flour (in the original, rye flour is used)); 1 tsp cinnamon; 2 tsp gingerbread spice; 1 tbsp cocoa powder; 1 egg; 1 tsp potash (available at the pharmacy); 2 tbsp rum (or water); 2 tbsp lemon juice; 150 g powdered sugar; almond(s) (candied fruit or love pearls)

511 kcal · 60 min · 4 servings

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Ingredients

250 g honey
250 g sugar (brown)
150 g butter (or margarine)
100 g almond(s) (ground)
400 g rye flour (or wheat flour (in the original, rye flour is used))
1 tsp cinnamon
2 tsp gingerbread spice
1 tbsp cocoa powder
1 egg
1 tsp potash (available at the pharmacy)
2 tbsp rum (or water)
2 tbsp lemon juice
150 g powdered sugar
almond(s) (candied fruit or love pearls)

Instructions

1. Put honey, sugar, and butter (or margarine) into a pot.
2. Heat the mixture while stirring constantly.
3. Stir until the sugar is completely dissolved.
4. Remove the pot from the heat.
5. Pour the warm mixture into a large bowl.
6. Let the mixture cool down.
7. Add the almonds, 400 g of flour, all spices, and the egg to the cooled mixture.
8. Thoroughly knead the ingredients using the dough hooks of your hand mixer (or in a food processor).
9. Dissolve the potash (a leavening agent) in a cup with the rum or water.
10. Stir until the potash is completely dissolved.
11. Add the potash solution to the dough.
12. Knead the solution into the dough.
13. Continue kneading the dough on the highest speed.
14. Knead until the dough shines.
15. Knead until the dough no longer sticks.
16. Check the consistency of the dough.
17. If the dough is still too soft and sticky, add a little more flour.
18. Ensure that the dough is firm and moldable.
19. Cover the bowl with cling film.
20. Alternatively, remove the dough and wrap it tightly in foil.
21. Put the dough in the refrigerator.
22. Let the dough rest for at least 4 hours.
23. Ideally, let the dough rest in the refrigerator overnight.
24. Preheat the oven to 180 degrees (Gas: Level 3).
25. Grease the baking tray.
26. Alternatively, line the baking tray with baking paper.
27. Take a portion of dough.
28. Roll out the dough portion on a little flour.
29. Roll the dough to a thickness of 5 to 6 mm.
30. Cut out hearts or other shapes from the dough.
31. Alternatively, cut the shapes with a knife.
32. Place the cookies on the baking tray.
33. Push the tray to the center of the oven.
34. Bake the cookies for about 10 minutes.
35. Bake the cookies for up to 18 minutes, depending on size.
36. Check the bottom of the cookies.
37. Remove the cookies from the oven when the bottom is brown.
38. Carefully remove the cookies from the tray.
39. Place the cookies on a cooling rack.
40. Let the cookies cool down.
41. Put powdered sugar in a bowl.
42. Add lemon juice to the powdered sugar.
43. Stir the mixture until smooth.
44. Fill the glaze into a piping bag.
45. Decorate the cooled cookies with the glaze.
46. Decorate the cookies as you like.
47. Whisk the egg white.
48. Brush the cookies with the egg white before baking.
49. Top the cookies with halved almonds.
50. Top the cookies with chopped candied fruits.
51. Store the gingerbread dough in the refrigerator.
52. The dough keeps for several days.
53. Bake the cookies as needed.
54. Place the finished cookies in a tin.
55. Add a slice of apple to the tin.
56. Let the cookies sit in the tin.
57. The cookies will become soft.

Nutrition per serving

kcal: 511
Protein: 7 g · Fett/Fat: 21 g · Carbs: 76 g