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 Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
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.
