This is one cookie that you don't want eat "just out of the oven" After coating the cooled, baked cookies with peppermint syrup and tossing them in powdered sugar, they need to be stored for at least 48 hours. During that time the syrup will harden, forming a crunchy shell and the inside will be spicy, moist and just a bit chewy. Place these in an airtight container and they will last for several months.
Combine and sift the flour, baking soda, salt, cinnamon, cloves, nutmeg, cardamom, ginger and cayenne pepper
In the bowl of your mixer, cream together the honey, sugar, almond paste, orange marmalade and the whole egg. Add the dry ingredients and mix until a smooth dough is formed.
Break off pieces of dough about the size of a chestnut (approximately 21g) and roll into a ball. Place the cookies on a parchment paper lined baking sheet and bake at 325 degrees for 10 to 12 minutes, or until the bottom of the cookie is lightly browned.
Allow the cookies to cool completely. At this point, you may store the cooled cookies in an airtight container for a day before continuing to the step of coating them with the peppermint syrup and powdered sugar
Mix the sugar and water and cook over medium heat, bring to a slow boil, an continue the sugar has dissolved. Allow the syrup to cool, then add the peppermint extract.
Pour 1/2 of the peppermint syrup into a mixing bowl. In a second shallow bowl or deep sided platter (a roasting pan also works very well) sprinkle 1/2 of the powdered sugar.
Using your hands, toss a large handful of the cooled cookies in the peppermint syrup. When the cookies are completely coated with the syrup (after about 30 seconds) scoop them out of the syrup (still using your hands) and allow the excess syrup to drain off.
Next, toss the cookies in the powdered sugar until they are completely and thickly coated. Set these aside on a baking sheet large enough to hold in a single layer. Repeat this process until all the cookies are coated, adding more syrup and powdered sugar as needed.
When the cookies have dried, and the "sugar shell" has hardened, you may find that some of the cookies need an additional toss in the powdered sugar. This is common.
Store the cookies in an airtight container. These cookies need to age a few days to become moist and just a bit chewy. If kept in the airtight container, they will last several months.
Ingredients
Directions
Combine and sift the flour, baking soda, salt, cinnamon, cloves, nutmeg, cardamom, ginger and cayenne pepper
In the bowl of your mixer, cream together the honey, sugar, almond paste, orange marmalade and the whole egg. Add the dry ingredients and mix until a smooth dough is formed.
Break off pieces of dough about the size of a chestnut (approximately 21g) and roll into a ball. Place the cookies on a parchment paper lined baking sheet and bake at 325 degrees for 10 to 12 minutes, or until the bottom of the cookie is lightly browned.
Allow the cookies to cool completely. At this point, you may store the cooled cookies in an airtight container for a day before continuing to the step of coating them with the peppermint syrup and powdered sugar
Mix the sugar and water and cook over medium heat, bring to a slow boil, an continue the sugar has dissolved. Allow the syrup to cool, then add the peppermint extract.
Pour 1/2 of the peppermint syrup into a mixing bowl. In a second shallow bowl or deep sided platter (a roasting pan also works very well) sprinkle 1/2 of the powdered sugar.
Using your hands, toss a large handful of the cooled cookies in the peppermint syrup. When the cookies are completely coated with the syrup (after about 30 seconds) scoop them out of the syrup (still using your hands) and allow the excess syrup to drain off.
Next, toss the cookies in the powdered sugar until they are completely and thickly coated. Set these aside on a baking sheet large enough to hold in a single layer. Repeat this process until all the cookies are coated, adding more syrup and powdered sugar as needed.
When the cookies have dried, and the "sugar shell" has hardened, you may find that some of the cookies need an additional toss in the powdered sugar. This is common.
Store the cookies in an airtight container. These cookies need to age a few days to become moist and just a bit chewy. If kept in the airtight container, they will last several months.