Elise's Ginger Spice Cookies (Elises Lebkuchen)

Cuisine, December 1979

1 hour — 4 dozen cookies

Ingredients

2		eggs
1	cup	sugar
1	teaspoon	vanilla
1	cup	almonds (finely ground)
1	cup	hazelnuts (finely ground)
1⁄3	cup	candied orange peel (finely chopped)
1⁄3	cup	candied citron (finely chopped)
2 1⁄2	tablespoon	candied lemon peel (finely chopped)
1	teaspoon	ground cinnamon
1⁄8	teaspoon	ground ginger
1⁄8	teaspoon	ground cloves
1⁄8	teaspoon	ground nutmeg
1⁄8	teaspoon	baking powder
1⁄8	teaspoon	rum extract
1⁄8	teaspoon	lemon extract
		white icing for cookies [1] (optional)
		chocolate icing for cookies [2] (optional)

Instructions

Beat eggs in large mixer bowl until foamy. Gradually beat in sugar and vanilla; beat until thick and sugar is dissolved. Stir in remaining ingredients except icings.

Lined baking sheets with greased waxed paper. Drop heaping teaspoons of batter, 1 inch apart, on paper. Smooth tops with fingertip dipped in warm water. Bake until centers are firm to the touch and edges are golden, about 30 minutes.

While cookies are baking, make white and chocolate icings. Drizzle white icing over half the hot cookies. Drizzle chocolate icing over remaining cookies. Cool on wire racks.