Ingredients
Dough: (make one day ahead)
2 cups flour
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup GOLDEN BLOSSOM HONEY
1/2 cup dark brown sugar, packed
1 large egg
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
Citrus Glaze:
1/4 cup confectioner’s sugar
2 teaspoons lemon juice
1 teaspoon orange juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Dough:
In a medium sized bowl, mix together first nine ingredients until blended. In a large mixing bowl, blend remaining ingredients. Add the dry ingredients and mix well (dough may be somewhat sticky.) Place dough onto plastic wrap or wax paper. Shape into a flat disk, approximately 1/2 inch thick, and refrigerate overnight.
To make glaze:
Place all ingredients in a bowl and whisk together until smooth. Cover and set aside.
To bake cookies:
Preheat oven to 350°. Coat 2 large baking sheets with non-stick cooking spray. Split the dough into 2 halves. Roll each half until about 1/4 inch thick on a lightly floured work surface. Using a 1 1/2 inch round cookie cutter, cut out cookies and place them on the baking sheet about one inch apart. Re-roll remaining dough and continue to cut cookies. Repeat with second half of dough on second baking sheet. Bake the cookies, one sheet at a time, for eight to ten minutes, or until the edges are lightly browned and the cookies are firm. Transfer to a rack right away and brush the tops of the cookies with the glaze. Let stand for 1 hour, or until glaze sets. Serve cookies or store in an airtight container.
Yields: about 4 dozen.
In a medium sized bowl, mix together first nine ingredients until blended. In a large mixing bowl, blend remaining ingredients. Add the dry ingredients and mix well (dough may be somewhat sticky.) Place dough onto plastic wrap or wax paper. Shape into a flat disk, approximately 1/2 inch thick, and refrigerate overnight.
To make glaze:
Place all ingredients in a bowl and whisk together until smooth. Cover and set aside.
To bake cookies:
Preheat oven to 350°. Coat 2 large baking sheets with non-stick cooking spray. Split the dough into 2 halves. Roll each half until about 1/4 inch thick on a lightly floured work surface. Using a 1 1/2 inch round cookie cutter, cut out cookies and place them on the baking sheet about one inch apart. Re-roll remaining dough and continue to cut cookies. Repeat with second half of dough on second baking sheet. Bake the cookies, one sheet at a time, for eight to ten minutes, or until the edges are lightly browned and the cookies are firm. Transfer to a rack right away and brush the tops of the cookies with the glaze. Let stand for 1 hour, or until glaze sets. Serve cookies or store in an airtight container.
Yields: about 4 dozen.
