Patrick Salisbury /  / 212-697-8866From the kitchen of:

Royal Sonesta Houston

Executive Chef Peter Laufer C.E.C

Here is an authentic cookie recipe from the old country. It is sort of like gingerbread but not quite. You are not restricted to making them square or round. You can use your cookie cutters to get seasonal shapes and then decorate them with what seems proper.


2-2/3 cups All-purpose flour

1/2 teaspoon Baking soda

1/2 teaspoon Salt

1/2 teaspoon each of Ground cinnamon, cloves, allspice and nutmeg

1/2 cup Honey

1/2 cup Molasses

3/4 cup Packed light brown sugar

1 Egg, lightly beaten

1 teaspoon Grated lemon rind

1 tablespoon Lemon juice

1/2 cup Chopped nuts

3/4 cup Chopped candied citron

Method of Preparation
Sift flour, measure and sift again with the dry ingredients.

Heat together the honey and brown sugar until sugar dissolves. Cool. Stir in the egg, lemon rind and juice.

Beat in dry ingredients until smooth. Add nuts and citron. Wrap in plastic wrap and chill overnight.

Roll out dough 1/4 inch thick and cut into approximately 1-1/2-inch squares, or do like me and use a glass to cut them. Place on greased cookie sheets. Bake at 350 degrees F from 12 to 15 minutes. When cookies are done, spread or brush them with glaze (recipe follows). Makes about 3 dozen cookies.


  • 1 cup confectioners’ sugar
  • 3 tablespoons hot milk or water
  • 1/4 teaspoon vanilla extract

Meanwhile, in a small bowl, combine the confectioners’ sugar, milk and vanilla. Spread over cookies while warm. Cool on a wire rack