Whole Wheat Citrus Spice Cookies Recipe

Whole Wheat Citrus Spice Cookies picture

Summary

Cooking Time20 MinDifficulty LevelEasy
CuisineCourse
MethodDish
SpecialityMain Ingredient

Ingredients

 Diced candied lemon peel100 Gram (1/2 Cup)
 Diced candied orange peel80 Gram (1/3 Cup)
 Currants80 Gram (1/2 Cup)
 Rum1 1⁄2 Ounce
 Honey100 Gram (1 Cup)
 Molasses100 Gram (1/3 Cup)
 Eggs2
 Ground blanched almonds200 Gram (3 Cups)
 Whole wheat flour350 Gram (2 1/2 Cups)
 Baking powder1 Teaspoon
 Baking soda1⁄4 Teaspoon
 Cinnamon1 Teaspoon
 Allspice1⁄4 Teaspoon
 Ginger1⁄4 Teaspoon
 Cloves1⁄8 Teaspoon
 Mace1⁄8 Teaspoon
 Chopped unblanched almonds200 Gram (1 1/2 Cup)
For the icing
 Powdered sugar100 Gram (1 1/2 Cups)
 Lemon juice8 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4018 Calories from Fat 1257

% Daily Value*

Total Fat 137 g210.3%

Saturated Fat 10.8 g53.8%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 947.2 mg39.5%

Total Carbohydrates 619 g206.4%

Dietary Fiber 90 g360.1%

Sugars 275.9 g

Protein 114 g227.5%

Vitamin A 13.7% Vitamin C 382.2%

Calcium 150.2% Iron 165.7%

*Based on a 2000 Calorie diet

Directions

In small nonmetal bowl, combine candied lemon peel, candied orange peel, currants, and rum.
Stir to distribute rum.
Cover and let stand at room temperature for 1 hour.
Combine honey and molasses in heavy saucepan.
Bring to boil, stirring occasionally.
Remove from heat and allow to cool.
Beat in eggs.
Stir in ground almonds, whole-wheat flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, mace, and chopped almonds.
Stir or knead into a rather tacky dough.
Grease and flour a 13 x 17-inch (33 x 43 cm) baking pan (sides should be at least 1 inch (2 1/2 cm) high), or 2 baking pans, each 9 x 13 inches (23 x 33 cm) in size.
Lightly oil hands and pat dough into pan.
Bake at 400°F. (200°C) for about 20 minutes, or until lightly browned.
Remove from oven and let cool.
Prepare icing by combining powdered sugar and enough lemon juice to make an icing of drizzling consistency.
Drizzle evenly over baked, uncut cookies.
Let stand at room temperature, uncovered until icing dries.
When dry, cover tightly with plastic wrap or foil and store, unrefrigerated, for 1 to 2 days.
Cut into 1 x 2-inch (2 1/2 x 5-cm) bars.
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