Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spiced Honey Cookies
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- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 143
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 84 mg
Get into the holiday spirit with this soft spiced honey cookie, inspired by Lebkuchen, a traditional German Christmas cookie. There are many different types of Lebkuchen, but they usually contain honey, nuts, dried fruit and a complex blend of warm spices. Feel free to substitute the hazelnut flour in this recipe with a different nut flour, such as almond. These cookies will stay soft and fresh for days in an airtight container.
- Level: Easy
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: about 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 143
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 84 mg
Ingredients
For the Cookies:
For the Frosting:
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Directions
- Make the cookies: Combine the brown sugar, honey and molasses in a large saucepan over medium heat and cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and stir in the butter to melt. Let sit for 5 minutes to cool slightly.
- Meanwhile, whisk together both flours, the cinnamon, baking powder, ginger, cloves, nutmeg, baking soda and salt in a medium bowl. Add the orange peel and toss to combine.
- Whisk the egg into the cooled sugar mixture, then stir in the flour mixture until fully combined. Transfer the dough to a large floured sheet of parchment paper, pressing to flatten. Dust the dough with flour and set another sheet of parchment on top. Roll out the dough between the parchment to an even 1/4-inch thickness. Slide the dough (with the parchment) onto a baking sheet and freeze until very firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment paper. Peel off the top sheet of parchment from the dough and cut out people or other shapes using a 2 1/2- to 3-inch cookie cutter, dipping the cutter in flour as needed. Reroll the scraps and cut out more cookies. Arrange the cutouts 1 inch apart on the prepared baking sheets.
- Bake 2 of the baking sheets, switching them halfway through, until the cookies are set around the edges and matte on top, 10 to 12 minutes. Let cool 5 minutes on the pans, then transfer the cookies to a rack to cool completely. Repeat with the remaining baking sheet.
- Meanwhile, make the frosting: Combine the cream cheese, butter, confectioners’ sugar, vanilla and salt in a medium bowl. Beat with a mixer on low speed to combine, then increase the speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes. If the frosting is too loose to pipe, chill 10 to 15 minutes. Transfer the frosting to a piping bag and pipe onto the cookies to make faces and other decorations; add sprinkles for buttons.
