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Title: German Christmas Cookies
Categories: German Cookie Holiday Dessert
Yield: 1 Servings
| 1 | c | Honey |
| 3/4 | c | Brown sugar, firmly packed |
| 1 | md | Egg, beaten |
| 1 | tb | Lemon juice |
| 3/4 | ts | Ground cinnamon |
| 1/2 | ts | Allspice |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
| 2 1/4 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Almonds, finely chopped |
| 1/3 | c | Candied citron, finely chopped |
| 1 | c | Plus 2 tb sifted powdered sugar |
| 1/4 | c | Plus 1 tb rum or water |
| Candied cherry halves | ||
| Whole blanched almonds |
Heat honey in medium saucepan just until warm. Add brown sugar, egg and lemon juice; stir well. In a large mixing bowl, sift together flour, soda, salt and spices. Add honey mixture, almonds and citron. Stir until blended. Divide dough into fourths; cover and chill overnight.
Roll one portion of the dough to 1/4 inch thickness on a heavily floured surface. (Keep other portions chilled until ready to use.) Cut dough with 2-1/2 inch round cutter. Place cookies 2 inches apart on a cookie sheet. Gently press a candied cherry half in the center of each and arrange 5 almonds radiating from the center of each cherry.
Bake at 375 degrees for approx. 12 minutes. Remove and place cookies on wire racks.
In a bowl, combine sugar and rum; stir. Brush over warm cookies and let cool. Repeat all with rest of dough portions. Store in airtight container. Cookies get softer within 2 weeks.
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