How to make
In a deep bowl, mix the honey and brown sugar. Add the bourbon vanilla sugar, cinnamon and ginger.
Add the eggs one by one, while stirring constantly, then the oil.
The mixture is stirred at all times, until it becomes frothy and smooth. Finally, the baking soda is added.
Gradually add a little of the pre-sifted flour and mix it with a fork until the mixture becomes difficult to mix.
Transfer it onto a floured surface and knead it by hand, by adding flour until the dough stops sticking.
You should get a soft, shiny dough that is easy to work with.
The dough is divided into balls and covered with foil for fresh storage, so that it does not dry out.
Each ball is rolled out with a rolling pin onto the floured surface and the cookies are cut out with metal cookie cutters.
Transfer the Christmas cookies into trays lined with baking paper and bake them at a moderate temperature - about 320°F (160 degrees) and turn on the fan until they're baked.
Leave them to cool on a flat surface, so that they don't deform.
For the glaze: The egg white glaze is made by whipping the egg whites, powdered sugar (sifted twice) and a few drops of lemon with a mixer. If desired, you can divide it and color it with paint for culinary purposes. If it turns out thinner, thicken the glaze by adding powdered sugar or dilute it with lemon juice if it's thicker.
You can also use sugar beads, candies, coconut shavings, etc. when decorating the cookies.
Happy Holidays!
