Glazed Pain d'Epices Cookies

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There's nary denying it: These are fussy cookies, but they are besides impressive-looking and delicious. A spice cooky is glazed with a saccharine icing, studded with a portion of candied orangish peel and yet dusted with edible metallic particulate -- but you tin skip that last measurement and the cooky volition beryllium conscionable arsenic good.

The cookies tin beryllium stored, layered betwixt sheets of parchment, for up to 5 days. Avoid utilizing an airtight container; it volition marque the cookies soft.

You tin bargain candied orangish peel and food-safe metallic particulate successful room stores specified arsenic La Cuisine successful Alexandria.

The dough needs to beryllium refrigerated for 8 to 12 hours.

Adapted from "The Gourmet Cookie Book," by the editors of Gourmet mag (Houghton Mifflin Harcourt, 2010).

Ingredients

measuring cup

Servings: 80 cookies

For the cookies

  • 1 cupful rye flour
  • 3/4 cupful all-purpose flour
  • 1 spoon crushed allspice
  • 1 spoon crushed ginger
  • 3/4 spoon crushed cinnamon
  • 3/4 spoon freshly grated nutmeg
  • 3/4 spoon salt
  • 16 tablespoons (2 sticks) unsalted butter, astatine country temperature
  • 1/4 cupful granulated sugar
  • 1/4 cupful packed acheronian brownish sugar
  • 1 tablespoonful mild honey
  • 1 spoon vanilla extract

For the glaze

  • 4 cups confectioners' sugar, sifted aft measuring
  • 1 tablespoonful Grand Marnier
  • 1/4 cupful full milk
  • 4 teaspoons caller citrus juice
  • Candied orangish peel, chopped into 1/2-inch dice (see headnote)
  • 1/4 spoon edible golden oregon bronze luster dust
  • 1/2 spoon vodka

Adapted from "The Gourmet Cookie Book," by the editors of Gourmet mag (Houghton Mifflin Harcourt, 2010).

Tested by Jane Touzalin.

Published December 11, 2012

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Updated March 14, 2026

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