German honey Christmas cookie made with molasses
½ cup honey
1 ¼ teaspoons ground nutmeg
½ cup dark molasses
1 ¼ teaspoons ground cinnamon
¾ cup brown sugar
1 teaspoon ground allspice
1 tablespoon lemon juice
2¾ cups flour
⅓ cup nuts, chopped
½ teaspoon baking soda
⅓ cup chopped citron
1 teaspoon lemon rind, grated whole blanched almonds
1 teaspoon clove
Mix honey and molasses and bring to a boil. Remove from heat and cool completely. Stir in brown sugar, egg, lemon juice and lemon rind. Sift together flour, baking soda and spices, then stir into the honey-molasses mix. Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight. Roll out a small amount of dough at a time to ¼ inch, keeping the rest in the fridge. You can either cut out oblong shapes about 1 ½” x 2 ½” or just cut circle shapes about 2” in diameter.
Place on a GREASED baking sheet about 1” apart. Place 3 almonds on top of each cookie in a flower shape, and place in a 400* oven for 10-12 minutes or until no imprint remains when touched.
A light glaze may be added to the cookie:
1 cup confectioners sugar
2 Tablespoons water
1 Tablespoon lemon juice
After the cookies have cooled brush the tops lightly with glaze and allow to firm.
Store cookies in an airtight container at room temperature.
Teresa Werner is student of Annie’s and has worked with her since 2012. She is the author of CELLTOONS the Story of Cancer at a Cellular Level. Her book, as well a plethora of holistic information is featured on her website www.seeyourselfhealed.com