Nurnberger Recipes

Steps:

• Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
• Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
• Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
• Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
• Bake at 300 degrees 25 - 35 minutes.
• For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
• For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
• Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
• Let cool completely and store in airtight container in a cool place.

Steps:

• Heat honey to boiling in sauce pan.
• Cool.
• Stir in sugar, egg, lemon juice and rind.
• Stir together flour, soda, and spices.
• Mix into honey mixture. Stir in citron and nuts.
• Chi ll in plastic wrap overnite. Heat oven to 350 deg.
• Shape into 1 inch balls and flatten.
• Place on greased baking sheet. Press almond halves into cookes and cherry slice into center.
• Bake just until set 10-12 minutes.
• Glaze while warm.
• Glaze: stir ingredients until smooth.
• Store in air tight container and let mellow.