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Ingredients
- Cookies:
- 3/4 cup honey
- 2 tablespoons water
- 1 cup light brown sugar, packed
- 1 cup vegetable shortening
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 large eggs, lightly beaten
- Glaze:
- 1 cup confectioners' sugar
- 3 to 4 teaspoons milk
- 1/2 teaspoon vanilla extract
Preparation
Step 1
Cookies:
Place the honey, water and brown sugar in a medium saucepan. Bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, stir in the shortening and allow to cool slightly.
Transfer honey mixture to the bowl of an electric mixer. Add the salt, cardamom, cinnamon, nutmeg, flour and baking soda, and combine. Add eggs and mix well. Cover and store dough in the refrigerator overnight.
Preheat oven to 325 F. Grease two cookie sheets or line them with parchment.
On a floured surface, roll out the dough to ¼-inch thickness. (Dough will be difficult to remove from bowl. If it is too stiff to roll, allow it to sit at room temperature for a few minutes.) Cut out cookies with a 2½-inch round cookie cutter. Transfer dough rounds to prepared baking sheets. Bake 15 minutes or until nicely browned.
Glaze:
While cookies are baking, in a small bowl, whisk together confectioners' sugar, 3 teaspoons of milk and the vanilla until glaze is smooth. Add additional milk if necessary to reach desired consistency. While cookies are still hot, brush the top of each cookie with glaze. Allow glaze to dry for several minutes.