Prep 20 mins
Cook 15 mins
These Christmas cookies are a perennial favorite. They may be rolled out and cut into rounds, stars, or crescents. Often they are hung on the lower branches of the Christmas tree as treats for the younger children.
- 4 cups flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1 cup powdered sugar
- 2 teaspoons baking powder
- 2 extra large eggs
- 1 cup honey
- 2 tablespoons chopped orange rind
- 1 egg, beaten with a little water for glaze
- 20 blanched almonds (without peel)
- coarse sugar crystals
- Sift together flour, spices, powdered sugar, and baking powder. Note: powdered sugar sometimes called icing sugar, confectioners' sugar or XXX sugar, all the same thing.
- Add eggs, honey, and orange peel to make a stiff dough.
- On a floured work surface, roll out dough about 1/2 inch thick.
- Cut shapes with cookie cutter, place on nonstick baking sheet, and brush with glaze.
- Place 1/2 almond in the middle of each, sprinkle with coarse sugar, and bake in preheated 350 degrees oven until done, about 15 minutes.
- Cool on racks.
- Store in tightly covered tins.
From past reviews I knew this was going to be a hard dough and dense cookie. I used my Kitchenaid mixer with the dough hook attachment to mix up the dough. It worked very well that way. I didn't have extra large eggs, so I used 3 large eggs. I LOVE all the honey in it. These were a great tea cookie. They remind me a of coffee cookie that Girl Scouts used to offer, but no longer, so I was glad to have these again. We used a plastic drinking straw to punch holes in the tops of the cookies before baking, so they had a hole for looping ribbon through. We hung them on the tree for St. Nick. The kids thought it was such a cool idea to leave something out for him too, and not just Santa. My cat can't stop sniffing around my tree now. :) This was a great find for Bargain Basement Tag - Thanks!
I had trouble getting these to form a dough, so I added 3/4 cup butter and 1-2 tablespoons of water. I used lemon rind in these as that was what I had on hand. I made mine a little bigger so they took a little bit longer to cook. Once these cooled they had a nice soft texture and were nice and spicy. Thanks for the recipe.
this is a hard dense cookie. not bad for dunking in tea or cof. there is not fat such as margerine or butter that may make it moister. No one in my family will eat them but me. I dunk them. but I won't make again