Kiss Me Cookies Recipe
Ingredients
| Honey | 3/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 2/3 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Butter/Margarine | 4 Tablespoon | |
| Eggs | 2 | |
| All purpose flour | 3 3/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Almonds | 1/2 Cup (16 tbs) | |
| Ground ginger | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Candied orange peel | 1/2 Cup (16 tbs), minced | |
| 1 egg yolk beaten with 1 tablespoon water | ||
| Purchased decorating icing (in tubes or aerosol cans) | ||
Directions
In a small pan, combine honey, sugar, lemon peel, and butter; stir over medium heat until butter is melted.
Let cool to lukewarm.
In a large mixing bowl, beat eggs until foamy; stir in honey mixture.
In another bowl, stir together flour, baking soda, salt, almonds, ginger, cinnamon, nutmeg, and orange peel; gradually add to egg mixture, blending thoroughly.
To make cookie pattern, cut as large a heart shape as possible from a 7 by 8-inch rectangle of heavy paper.
Divide dough into 8 equal portions; dust with flour and shake off excess.
On a lightly floured board, roll out one portion of dough until just slightly larger than pattern.
Transfer dough to a greased baking sheet and place pattern on top; cut around pattern with a knife and remove scraps.
Repeat with remaining dough, spacing cookies slightly apart on baking sheets.
Combine scraps and re-roll to make 1 or 2 additional hearts.
Brush cookies with egg yolk mixture.
Bake in a 350° oven for 12 to 15 minutes or until lightly browned.
Transfer to racks and let cool completely.
Decorate cookies with icing, making a decorative border around edges and writing messages in center (white icing and a plain tip are best for writing).
Let dry, uncovered, until icing is firm (several hours or until next day).
Wrap each cookie snugly in plastic wrap, joining overlaps on back (tape, if necessary).
With an ice pick or metal skewer, make 2 evenly spaced holes near the top of each heart; then force a piece of narrow ribbon through plastic and cookie.
Tie ribbon ends, making loop long enough to fit over a head.
Store airtight for up to 2 weeks.
Let cool to lukewarm.
In a large mixing bowl, beat eggs until foamy; stir in honey mixture.
In another bowl, stir together flour, baking soda, salt, almonds, ginger, cinnamon, nutmeg, and orange peel; gradually add to egg mixture, blending thoroughly.
To make cookie pattern, cut as large a heart shape as possible from a 7 by 8-inch rectangle of heavy paper.
Divide dough into 8 equal portions; dust with flour and shake off excess.
On a lightly floured board, roll out one portion of dough until just slightly larger than pattern.
Transfer dough to a greased baking sheet and place pattern on top; cut around pattern with a knife and remove scraps.
Repeat with remaining dough, spacing cookies slightly apart on baking sheets.
Combine scraps and re-roll to make 1 or 2 additional hearts.
Brush cookies with egg yolk mixture.
Bake in a 350° oven for 12 to 15 minutes or until lightly browned.
Transfer to racks and let cool completely.
Decorate cookies with icing, making a decorative border around edges and writing messages in center (white icing and a plain tip are best for writing).
Let dry, uncovered, until icing is firm (several hours or until next day).
Wrap each cookie snugly in plastic wrap, joining overlaps on back (tape, if necessary).
With an ice pick or metal skewer, make 2 evenly spaced holes near the top of each heart; then force a piece of narrow ribbon through plastic and cookie.
Tie ribbon ends, making loop long enough to fit over a head.
Store airtight for up to 2 weeks.
Chef
