Gingerbread Cat Cookies

Ingredients

• 150 g butter
• 250 g honey
• 250 g brown sugar
• 100 g Ground Almonds
• 400 g flour
• 1 tsp cinnamon powder
• 2 tsp gingerbread spice
• 1 untreated lemon
• 1 tbsp cocoa powder
• 1 egg
• 1 tsp potash
• 2 tbsp rum
• 1 yolk
• 100 g powdered sugar
• 1 tbsp Lemon Juice
• 300 g marzipan raw mass
• black food coloring
• 1 Egg white

Instructions

1. 1.

   Add the butter in pieces with honey and sugar to a saucepan and heat while stirring until the sugar has dissolved. Transfer the mixture to a large mixing bowl and let it cool.

2. 2.

   Then add the almonds, flour, all spices and the egg, and knead thoroughly with a hand mixer (kneading attachment) (add more flour if needed). Mix potash with rum smoothly, add to the dough and continue kneading until the dough shines and no longer sticks. Cover the bowl with cling film and let it rest overnight in the refrigerator. Preheat the oven to 180°C fan or conventional heat. Line a baking tray with parchment paper. Roll out the dough on a floured surface and cut about 12 cm gingerbread cat shapes (template) or use a cutter. Place the figures on the tray, brush with yolk and bake for 15-20 minutes until golden brown. Carefully lift the gingerbread from the tray and cool on a wire rack. Whisk powdered sugar with enough lemon juice to make a thick glaze. Knead the marzipan with black food coloring and roll thinly. Cut cats again with the cat cutter or template. Brush the gingerbread cats lightly with egg white and top with marzipan. Press gently and let dry. Put the powdered sugar glaze in a freezer bag, cut a small corner, use it to outline the cat and draw a tail and face. Color the glaze for eyes or nose with yellow or pink food coloring if desired. Let dry well and serve.