Wednesday, July 15, 2015

Nurnberger

by World Wide Recipes

These are not only tasty little treats, but they will also be among the most attractive items in any assortment of Christmas cookies.

makes: 6 dozen

for the cookies
1 cup (250 ml) honey
¾ cup (180 ml) brown sugar, packed
1 egg
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) grated lemon rind
2¾ cups (680 ml) all-purpose flour
1 teaspoon (5 ml) ground cinnamon
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) ground nutmeg
½ teaspoon (2 ml) ground allspice
¼ teaspoon (1 ml) ground cloves
blanched almond halves
candied cherries, halved
for the icing
1 cup (250 ml) sugar
½ cup (125 ml) water
¼ cup (60 ml) confectioner's sugar

To make the cookies, stir together the honey, brown sugar, egg, lemon juice, and lemon rind. Sift together the dry ingredients and add to the wet ingredients, stirring to combine thoroughly. Chill the dough overnight. Roll the dough to a thickness of ¼ inch (5 mm) and cut into 2-inch (5 cm) rounds. Place on a greased baking sheet and arrange 3 to 5 almond halves in the shape of the petals of a daisy around a half cherry in the center. Bake in a preheated 400F (200C) oven for 10 to 12 minutes, until just set. Meanwhile, make the icing by bringing the sugar and water to a boil in a small saucepan. Boil until it reaches the thread stage, 230F (110C) on a candy thermometer. Remove from the heat and stir in the confectioner's sugar. (If the icing becomes crystalline while you are brushing the cookies, you may reheat it and add a few drops of water until it becomes smooth and clear again.) Remove the cookies from the baking sheet immediately upon taking them from the oven and brush with the icing. Cool and store in an airtight container. These cookies are best if allowed to "mellow" for 2 to 3 days before eating.