Nurnberger Recipe (Spiced Honey Cookies)

Heat the oven to 180°C (350°F). Line a baking sheet with parchment so the cookies lift off easily.

In a bowl, mix the egg, honey, and brown sugar for 1–2 minutes. Stir in the lemon juice and lemon zest.

In another bowl, blend the flour, baking soda, nutmeg, cinnamon, allspice, and cloves until evenly mixed.

Add the dry mix to the wet mixture in batches. Once the dough thickens, fold in the chopped candied citron.

Pour in the rum and water gradually to get a firm, shapeable dough. If it turns too soft, mix in 1–2 spoonfuls of flour.

Roll the dough into walnut-size balls and space them out on the tray. Press lightly if you want a flatter cookie.

Bake for 10–12 minutes. Pull them when the edges just start to color; overbaking can make them dry.

Let the cookies cool until warm, then toss in powdered sugar. Coating while slightly warm helps it cling.