NORWEGIAN PEPPERKAKER COOKIES

Icing is optional, but I really love the texture of the royal icing on these cookies. Plus, it can be piped on in so many pretty designs, no special equipment needed - just a plastic baggie!

INGREDIENTS

•  3/4 cup unsalted butter
•  3/4 cup white granulated sugar
•  1 teaspoon ground ginger
•  1/2 teaspoon cracked black pepper
•  1/2 teaspoon ground cinnamon
•  1/4 teaspoon ground cloves
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon ground allspice
•  1/2 teaspoon kosher salt
•  1 egg
•  1 teaspoon vanilla extract
•  1/2 cup honey (or Lyle's Golden Syrup)
•  2 cups bread flour
•  1 cup all-purpose flour

FOR ROYAL ICING

•  4 cups powdered sugar
•  3 tablespoons meringue powder
•  7-8 tablespoons water

INSTRUCTIONS

1. Cream butter for 2 minutes, until light and fluffy. Add sugar and spices and beat for 3 more minutes, until well incorporated.
2. Add egg and vanilla and beat for another minute. Add honey (or Lyle's Golden Syrup) and beat for another minute.
3. Add flours and beat until a dough forms. Use a wooden spoon or your hand to incorporate any flour that sticks to the bowl.
4. Place dough in plastic wrap and refrigerate at least 30 minutes.
5. Take about 1/4 of the dough and roll out on a floured surface until 1/4" thick. Use cookie cutters to cut out into desired shapes.
6. Place dough on cookie sheet and refrigerate for 15 minutes.
7. Bake in 350F oven for 7 to 10 minutes. For a crispier cookie, bake closer to 10 minutes.
8. Repeat with remaining dough.
9. To make royal icing: Combine powdered sugar and meringue powder in a large mixing bowl. Slowly add water, using an electric mixer to ensure smooth consistency. Tip: You'll know when the icing is the right consistency when you lift the beaters and let the icing drip back into the bowl, and the drizzled icing disappears back into the bowl in 5 to 10 seconds. Check out this video if this is your first time making royal icing.
10. To decorate cookies: Place a sealable plastic baggie in a glass - bottom corner side down. Place about a cup of royal icing in the bag, and push toward the bottom corner. Squeeze out air and seal bag. Cut off the very tip of the bag, enough so a thin stream of royal icing can get out. Begin decorating cookies, allowing adequate time to dry before storing. The icing will harden in about an hour. Can be stored at room temperature or in the refrigerator or freezer.

NOTES