All I wanted was to make this recipe before Christmas and finally here we are.
Honey and spice cookies, I made these honey cookies and my daughter painted them.
She is seriously an artist so I asked her if she can do it because I love how she works.
She usually makes cookies for Christmas (my mom's recipe) which I have already posted but this is a new recipe.
I loved it.
This recipe is from an old magazine of recipes that we had in Chile "Paula" unfortunately no longer exists but I have several collections so I dedicate this recipe to those who worked in "Paula" Magazine from December 2002 (Pin Campaña, Paula Minte, Pia Jarpa and Rosario Valdes who was editor in chief many years in Paula sharing recipes to all)
Just delicious !
Merry Christmas everyone ...
450 grams plain flour
1 tablespoon cinnamon powder
1/2 teaspoon of cardamomo
pinch of nutmeg and ground cloves
1 tablespoon grated lemon peel
80 grams sugar
250 grams clear honey
1 tablespoon vanilla extract
1 teaspoon of baking soda
1/2 teaspoon salt
2 tablespoons of milk
In a bowl, combine the flour with the spices and add the lemon zest. Set aside.
In a small bowl put the sugar and honey plus a tablespoon of cold water, mix a little and then cook over low heat stirring until the honey and sugar are dissolved.
Then when the mixture is warm add the egg, the yolk and the vanilla.
Then combine this honey mixture with the spiced flour.
Then add the salt and bicarbonate dissolved in the tablespoons of milk.
Mix slowly until you have a soft dough. Let stand at room temperature for about six hours or overnight.
On a surface dusted with cornstarch, roll out the dough (see if you need a little more flour) leave it 5mm thick.
Then butter two baking trays and cut the cookies into the desired shape (hearts, stars, Christmas trees)
Preheat the oven to 180 ° C and bake for 10 to 12 minutes. Remove from oven and let cool.
Cookies has be risen and firm to the touch. Set aside to cool sightly on the baking trays, and the to a wire rack to cool completely.
2 eggs white
2 cups of icing sugar
2 teaspoon lemon juice
beads to decorate
In a bowl mix the whites with the icing sugar and the lemon juice, always stirring, add all the icing sugar until the desired consistency, if you want thicker, add a little more sugar.
Decorate or paint the cookies .
Let them dry at room temperature, then they can be stored in a metal box.
Galletas de miel para Navidad
450 gramos de harina sin polvos de hornear
1 cucharada de canela en polvo
1/2 cucharadita de cardamomo en polvo
Una pizca de nuez moscada y
una pizca de clavo de olor en polvo
1 cucharada de ralladura de cascara de limon
80 gramos de azucar granulada
250 gramos de miel liquida
1 cucharada de extracto de vainilla
1 cucharadita de bicarbonato de soda
1/2 cucharadita de sal
2 cucharadas de leche