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Nurnberger




Source of Recipe


GFCF Recipes


List of Ingredients




For the cookies:

1 cup (250 ml) honey (or liquid alternative)
3/4 cup (180 ml) brown sugar, packed
1 egg + 1 tbsp vegetable oil
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) grated lemon rind
2 3/4 cups (680 ml) all-purpose GF flour (if not gf, use all-purpoase flour)
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground cloves
Blanched almond halves
Candied cherries, halved

For the icing:

1 cup (250 ml) sugar
1/2 cup (125 ml) water
1/4 cup (60 ml) confectioner's sugar

Recipe



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 1/4 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 - not browned.

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. Try making them ahead and freezing until ready to use. The extra storage time gives the spices time to work through the cookie.

Makes about 6 dozen cookies.

Bon appetit from the Chef at World Wide Recipes modified to be GFCF by BL Olson 12/03