Pfeffernuesse Spiced Gingerbread Nut Cookies

Makes about 45 cookies.

In a small saucepan melt honey, butter and sugar. Set aside and stir until lukewarm.

In a large bowl, blend flour, spices and nuts.

In a small bowl, mix cream of tartar and rum. Add the egg, rum mixture and lukewarm honey mixture to the large bowl and knead to a firm dough.

Sprinkle the top with a little flour and cover the bowl with cling film. Leave at room temperature for 1 to 3 days.

Knead the dough for a few minutes.

Preheat the oven to 175 °C and line baking trays with parchment or a silicone mat.

Using a small cookie scoop, place dough portions on the prepared trays.

Bake for 12 to 15 minutes, until light golden brown.

Let the cookies cool on the trays for a couple of minutes, then transfer to wire racks to cool completely.

Mix icing sugar and lemon juice to a smooth glaze. Brush or drizzle over the cookies.

Allow to dry completely before storing in a cookie jar or airtight container.