From EatingWell: November/December 1995
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.
- Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground mace
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup honey
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 1/2 teaspoons freshly grated lemon zest
- 1 1/2 teaspoons freshly grated orange zest
- 1/4 cup confectioners' sugar
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly grated orange zest
- 2 teaspoons lemon juice
- 1 teaspoon orange juice
- 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°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.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 weeks.
Per serving: 43 calories; 0 g fat (0 g sat, 0 g mono); 4 mg cholesterol; 10 g carbohydrates; 1 g protein; 0 g fiber; 21 mg sodium; 19 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- November/December 1995