See what’s cooking!


Sign up and get the latest updates, news and recipes


Spicy Gingerbread Cookies With Rum Glaze and Candied Lemon Peel

  • 1/8
    Spicy Gingerbread Cookies Wit Rum Glaze and Candied Lemon Peel
  • 2/8
    Ground almonds, baking powder, cinnamon, ground cloves, ground cardamom and ground black pepper
  • 3/8
    Honey, molasses and butter
  • 4/8
    Candied lemon peel, flour and eggs
  • 5/8
    In a medium bowl, combine the flour, ½ of the lemon peel, the almonds and all the spices.
  • 6/8
    Add the molasses mixture, and mix with a wooden spoon until combined. Cover with plastic food wrap and refrigerate for minimum 8 hours or overnight.
  • 7/8
    Oil your palms lightly and regularly with the vegetable oil and, using a tablespoon as a measure, create balls from the dough. Space them 1 inch apart on the baking sheet.
  • 8/8
    While the cookies are baking, create the glaze. Whisk the powdered sugar with the rum in a small bowl until glossy and smooth, about 8 to 10 minutes.

Text, photos and food cooked by Michal Martinek

Dec 8, 2015

Print this recipe

Spice Cookies

Nothing says Christmastime to me more than these small, glossy, slightly spicy, caramel-colored morsels with gingerbread-like taste. They’re moist and dense, and scented with ground cloves, cinnamon, allspice and ginger. Candied lemon peel and ground almonds give it a nicely chewy texture, and an aromatic rum glaze adds to the overall exquisite flavor. They’re irresistible and addictive, and I kept popping them in my mouth while I was decorating them.

The dough is easy to make, but when you work with it, it is going to be sticky. I used vegetable oil in a spray bottle to spray my palms, making it much easier to create the little balls.

This recipe is adapted from Saveur magazine.

O

  1. Yields 36 cookies
  2. 2 tablespoons butter
  3. 1/3 cup unsulfured molasses
  4. ½ cup honey
  5. 2 eggs, room temperature, beaten
  6. 2 cups unbleached, all-purpose flour
  7. ½ cup candied lemon peel, finely chopped
  8. 1/3 cup almonds, finely ground
  9. ½ teaspoon baking powder
  10. ¾ teaspoon cinnamon
  11. ¾ teaspoon black pepper, freshly ground
  12. ¾ teaspoon cloves, freshly ground
  13. ¾ teaspoon cardamom, freshly ground
  14. Vegetable oil
  15. Glaze
  16. 1 cup powdered sugar
  17. 3 tablespoons rum

1

Combine the butter, molasses and honey in a small pot and cook over medium heat, stirring occasionally, until the butter melts and the mixture is hot, about 2 minutes. Let cool and then stir in the eggs.

2

In a medium bowl, combine the flour, ½ of the lemon peel, the almonds and all the spices. Add the molasses mixture, and mix with a wooden spoon until combined. Cover with plastic food wrap and refrigerate for minimum 8 hours or overnight.

3

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Oil your palms lightly and regularly with the vegetable oil and, using a tablespoon as a measure, create balls from the dough. Space them 1 inch apart on the baking sheet.

4

Bake in the oven until slightly cracked on top, about 13–15 minutes. Transfer to a cooling rack.

5

While the cookies are baking, create the glaze. Whisk the powdered sugar with the rum in a small bowl until glossy and smooth, about 8–10 minutes.

6

While they’re still warm, drizzle each cookie with the glaze and top with the remaining lemon peel. Store in a container for up to 7 days.

Comments


2 reader comments on Spicy Gingerbread Cookies With Rum Glaze and Candied Lemon Peel.

Michal Martinek said:

thanks @amcordesign

June 3 at 11:52 am

Amcor Design said:

Nice Article.

June 3 at 3:25 am

Add yours...


* Required fields.

Your e-mail address will not be published.








Please enter the word you see in the image below: