These cookies are spicy, with a cool lemon icing that suddenly wakes up your senses. They are crunchy and crumbly, and go excellent with a warm cup of cocoa or coffee in the winter, and perfect in the summer with lemonade.
Spice Cookies with Lemon Icing
1/2 c. (1 stick) unsalted butter, softened
1/2 c. granulated sugar
1/2 c. raisins
grated zest of 1/2 orange
grated zest of 1/2 lemon
1-1/2 Tbsp fresh orange juice
1-1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp apple pie spice
1-1/2 c. plus 2 Tbsp all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1-1/2 c. confectioners sugar
4-5 Tbsp fresh lemon juice
Preheat oven to 300° F. Line a baking sheet with parchment or a Silpat.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar for about 3 minutes, or until the mixture is pale yellow. Add the egg and mix on low speed for about 30 seconds until they are combined. Stir in raisins, orange and lemon zest, orange juice, vanilla extract, and spices and mix them until the batter is well blended (mix in by pulsing the mixer on and off a few times).
Whisk together the flour, baking powder and baking soda in a separate bowl with a whisk. Add flour mixture to batter on low speed until combined.
Turn the dough out onto a piece of plastic wrap and form into a ball. Wrap and seal and refrigerate about 10 minutes.
Pinch off about 1-1/2-2 Tbsp dough and roll it in to a ball. Place on baking sheet and flatten slightly. Space cookies about 2 inches apart.
Bake the cookies for about 40 minutes or until they are lightly browned. Remove from oven and cool on wire rack.
For the glaze, in a small bowl, whisk together the confectioners sugar and lemon juice for about 2 minutes or until mixture becomes a smooth glaze.
Dip the tops of the cookies in to the glaze. Let excess icing drip off. Transfer to a wire rack and let stand until set.