Recipe: Hanukkah Honey and Spice Cookies

HANUKKAH HONEY AND SPICE COOKIES

1/2 cup (1 stick) margarine, softened
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 egg
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
FOR ROYAL ICING:
2 egg whites*
3 cups confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon salt

In a large mixer bowl, cream margarine and brown sugar; beat in honey and egg until well combined.

In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough. Refrigerate at least 1 hour, or up to 3 days.

Preheat oven to 350 degrees F. Grease cookie sheets; set aside.

Working quickly with one-fourth of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes, including a dreidel, menorah or star. Using a spatula, place on prepared cookie sheets 1-inch apart. Reroll and cut scraps.

Bake in preheated oven 7 minutes or until done. Transfer to wire racks to cool.

MEANWHILE, PREPARE ROYAL ICING:
In a large mixer bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks. Makes about 2 cups.

Decorate cooled cookies with royal icing around edges, using a pastry bag fitted with tube.

Makes about 4 dozen
Source: St. Louis Post Dispatch, December, 1988

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*Cooking Egg Whites for Use in Recipes:
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue. - Source: American Egg Board