Round Iced Spice Cookies


makes about 16 cookies
Adapted from Yotam Ottolenghi

Round Iced Spice Cookies, Duvshanyot, Rosh Hashanah, Christmas, Hanukkah, chanukah, Minty's Table, Lauren Monaco Illustration

Ingredients:
3/4 cup plus 2 tbsp dried currants or chopped raisins
2 tablespoons brandy or honey liqueur
Scant 2 cups flour
1 1/2 tsp cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp each of ground: cinnamon, allspice, ginger, nutmeg
1/4 tsp salt
5 ounces dark chocolate, coarsely grated or chopped up in a food processor
1/2 cup unsalted butter, at room temperature
2/3 cup superfine sugar
1 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 large egg
2 tbsp finely diced candied citrus peel for garnish

Glaze:
3 tbsp freshly squeezed lemon juice
1 1/3 cups powdered sugar

Line two baking sheets with parchment paper. Preheat oven to 375 degrees. Soak the currants in the brandy for at least 10 minutes. In a large bowl add the flour, cocoa powder, baking powder, baking soda, spices, salt and dark chocolate. Whisk to combine.

In a stand mixer (or an electric beater), add the butter, sugar, vanilla and lemon and orange zests. Beat to combine but not aerate much, about 1 minute. With the mixer on, add the egg gradually. Continue mixing for another minute. Add the dry ingredients, then the currants and brandy. Mix until everything comes together.

Knead the dough gently in the bowl with your hands until the dough comes together and is uniform. Pinch off chunks of about 1 1/2 teaspoons and shape each chunk into a perfectly round ball about 1 1/2 inches in diameter. Place the balls on prepared baking sheets about 1/2 inch apart.

Bake the cookies until the top of the cookies are firm but the center is still slightly soft, about 13-15 minutes. Remove from the oven; allow to cool for 5 minutes. Transfer cookies to a rack.

To make the glaze, whisk together the lemon juice and powdered sugar until a thin and smooth icing forms. Pour glaze over cookies, letting it drip slightly to coat the cookie.

Before the icing dries, sprinkle a few pieces of diced candied orange peel on each cookie. Let set. Cookies can be stored in an airtight container for around 3 days.

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