(about 6 dozen 2" cookies)
This recipe makes a nice crisp spiced cookie, which isn't too sweet, and keeps well in a tin.
1 1/4 cup all purpose flour
1 1/4 cup whole wheat pastry flour
1/2 cup sugar
2 tsp cinnamon
1 tsp cardamom
1/2 tsp ground ginger
1/2 tsp ground anise seed
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
2 sticks butter (1 cup), softened
1/4 cup brown sugar, lightly packed
3-4 tbsp half and half or milk
Combine the flours, sugar, cinnamon, cardamom, ginger, anise, allspice, cloves, nutmeg, salt, baking soda and baking powder until thoroughly mixed. Set aside.
With a wooden spoon, beat together the butter and brown sugar in a large bowl until fluffy; about 2 minutes.
Gradually add the flour mixture to the butter and brown sugar. Sprinkle the half and half or milk over the cookie mixture, a tablespoon at a time until the dough begins to form a ball. Knead a few times and set aside.
Preheat oven to 350° F.
Roll out a piece of dough on a lightly floured surface until it's about 1/5" thick and cut out the cookies. Place the cookies on parchment paper or a silicone baking mat about 1/2" apart.
Gather the scraps, combine with another piece of dough and roll out again. Continue until all of the dough is used up.
Bake the cookies in the middle of the oven on one row for about 10-14 minutes or until they begin to lightly brown along the edges. Remove from oven and allow the cookies to cool on the baking sheets.
1/2 cup icing sugar
1 tsp meringue powder
1/2 tsp pure lemon extract
about 1 tbsp water, give or take
Combine the icing sugar and meringue powder in a small bowl. Stir in the lemon extract, then very slowly add the water until you have a glaze that is thin enough to drizzle over the cookies.
Allow the glaze to harden for about 3 hours before transferring the cookies to a tin.