Summary

Ingredients

• 2 egg (s)
• 500g flour
• 100 g mararine
• 2 tablespoon honey or apple jelly
• 500 g suar
• 2 teaspoons gingerbread spice
• 1 teaspoon cocoa powder
• 75 g orane peel
• 75 g lemon peel
• 200 g almond (s) or nuts, chopped
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• possibly milk, only when needed

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Instructions

1. Mix everything well, if the dough is not yet smooth, add a little milk. Form a roll and cut the roll into slices. Place the dough slices on the baking sheet with a large gap and bake at 180 degrees for 15-18 minutes.
2. It is best to bake about 4 weeks before Christmas and let the cookies soften in the cookie jar (after baking they are bone-hard), but unfortunately they never get soft with us because they are always nibbled on the same.
3. The recipe is from my grandma and must be 100 years old.