Honig Kuchen (Honey Cookies)

My friend Dorothy is a wonderful baker and I have gleaned many recipes from her over the years. This is one of them. My MIL always made honey cookies as did both of my grandmothers and it is a Christmas tradition in many Mennonite and German homes.

There are several tips you need to remember.

1. These cookies are best baked a month or so before Christmas so that the flavours have time to ripen.
2. My MIL used a boiled icing to coat her cookies but I didn't always have success in getting the icing to dry thoroughly. Dorothy's simpler recipe dries quickly and tastes just as good.
3. You can easily halve this recipe. The whole recipe makes 14 doz. cookies. (see end of recipe for storage tips)
4. The orange zest is my addition and is optional.

• 1 cup honey
• 2 cups brown sugar
• 4 eggs
• 1 1/2 cups unsalted butter
• 1 1/2 cups sour cream
• 1 Tbsp. baking soda
• 1 Tbsp. baking ammonia* dissolved in 3 Tbsp. boiling water
• 1 tsp. cinnamon
• 1 tsp. ground star anise
• 1/2- 1 tsp. salt
• 2-3 tsp. orange zest (opt.)
• 7 cups flour

* This is a leavening agent and can be purchased in health food stores or some pharmacies. Please see note in the comments that follow this recipe for more information on baking ammonia.

Icing: (Mix the following recipe twice - once for each 7 doz. cookies)

• 2 egg whites
• 1 1/2 cups icing sugar

1. Beat together, butter, honey, brown sugar, eggs and sour cream in a large mixing bowl.
2. Add soda, dissolved ammonia, zest and spices.
3. Add flour and mix thoroughly. Dough will be fairly soft and will start to pull away from the spoon.
4. Refrigerate overnight. (I have left it in the fridge for several days)
5. Roll into balls and place on cookie sheets. (I use a small spring-style ice cream scoop to make them an even size and then roll each ball smooth between my hands)
6. Bake at 375º for about 10 minutes.
7. Cool completely.
8. Beat egg whites until foamy and add icing sugar in 3 parts beating very well after each addition. Continue to beat until icing holds a soft peak.
9. Place 7 doz. cookies in a very large bowl.
10. Pour icing over and gently fold icing over cookies with a silicone spatula until cookies are almost completely covered. (My MIL did this with her hands. Messy but effective!)
11. If making a full batchof cookies, make the second batch of icing and repeat with the second 7 doz.
12. Here's where the kids can help - take cookies out of the bowl one at a time, making sure each cookie is covered completely in icing and lay out on waxed paper.
13. When cookies have completely dried on one side, turn them upside down and let the bottoms dry completely.
14. These cookies need to ripen so do not store them in the freezer. I line ice cream buckets with waxed paper and layer the cookies with squares of waxed paper in between each layer. Cover tightly and store in a cool place.