An interpretation of a classic German holiday wafer cookie, these richly spiced cookies are terrific right from the oven when the spices permeate the kitchen, but are even better after a few days as they “age” to a wonderful deep flavor. Source: EatingWell Magazine, Holiday Issue 1996

Melanie Barnard


Cookie Dough


Instructions Checklist
  • To make cookie dough: Whisk together flour, nutmeg, cinnamon, allspice, cloves, ginger, mace, baking soda, salt and pepper in a bowl until thoroughly combined.

  • Blend honey, brown sugar, egg and 1 1/2 teaspoons each lemon and orange zests in a large mixing bowl. Add the dry ingredients and stir to make a smooth, somewhat soft and sticky dough. Transfer the dough onto wax paper or plastic wrap and shape into a flat, 1/2-inch-thick disk. Wrap and refrigerate overnight.

  • To make glaze: Whisk together confectioners' sugar, 1/2 teaspoon each lemon and orange zests, lemon and orange juices in a small bowl until smooth. Cover and set aside.

  • To bake cookies: Preheat oven to 350 degrees F. Coat 2 large baking sheets with cooking spray. Working with half of the dough at a time, roll it out on a lightly floured surface to a large rectangle slightly less than 1/4 inch thick. Trim the edges with a pastry wheel or pizza cutter and cut into 1 1/4-by-2-inch rectangles. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies, one sheet at a time, until the edges are lightly colored and the cookies are firm, 8 to 10 minutes. Immediately transfer to a rack. Brush the tops of the warm cookies with the reserved glaze. Let stand until the glaze sets, about 1 hour.


Make Ahead Tip: Store in an airtight container for up to 3 weeks.

Nutrition Facts

43 calories; 0.2 g total fat; 4 mg cholesterol; 21 mg sodium. 14 mg potassium; 9.9 g carbohydrates; 0.2 g fiber; 6 g sugar; 0.7 g protein; 7 IU vitamin a iu; 16 mcg folate; 5 mg calcium; 2 mg magnesium;