Sassy Cookie

Ingredients

• 250 g honey
• 250 g brown sugar
• 150 g butter
• 100 g Ground Almonds
• 400 g flour
• 1 tsp ground cinnamon
• 0.25 tsp cloves powder
• 0.25 tsp ground cardamom
• 0.25 tsp nutmeg
• 2 tsp lemon zest
• 1 tbsp cocoa powder
• 1 egg
• 1 tsp Baking Soda
• flour (for the work surface)
• 250 g powdered sugar
• 2 tbsp lemon juice
• pink food coloring
• white icing sugar

Instructions

1. 1.

   Heat honey with sugar and butter in a pot while stirring until the sugar dissolves, remove from heat, transfer to a mixing bowl and let cool.

2. 2.

   Add almonds, flour, all spices, and egg to the butter mixture and knead thoroughly with a dough hook. Stir in baking soda and 2 tbsp water, continuing to knead until the dough shines and no longer sticks. Add more flour if needed. The dough should be firm and workable.

3. 3.

   Cover the bowl and refrigerate overnight.

4. 4.

   Preheat the oven to 180°C (350°F) fan‑forced.

5. 5.

   Roll out the dough on a lightly floured board to about 5 mm thickness, cut grooved circles with a cookie or gingerbread cutter. Place on a parchment‑lined baking sheet and bake in the preheated oven for 15–20 minutes, remove, carefully lift from the tray and cool on a wire rack.

6. 6.

   Whisk powdered sugar with enough lemon juice to make a creamy glaze. Color the glaze pink with food coloring, spread over the cookies and let dry. Decorate with white icing sugar as desired.