Pfeffernusse

In a saucepan combine white sugar, brown sugar, a little honey and a splash of water. Add cinnamon, ground ginger, cardamom, finely grated nutmeg, a little ground allspice, a touch of ground clove and a little cayenne.

Over medium heat, stir until it just starts to simmer and the sugars dissolve, a minute or two; do not let it boil and reduce.

Remove from the heat and cool about four or five minutes.

Add salt, baking soda, a splash of heavy cream (or milk) and one beaten egg; whisk until incorporated.

Add all-purpose flour and stir with a wooden spoon until a dough forms.

Gather the dough on plastic wrap, press together, wrap tightly and rest in the fridge for a day or two.

Unwrap (the dough may darken, which is normal). Portion rounded teaspoons of dough onto a parchment-lined baking sheet, using a scoop, a teaspoon or a scale so all are the same size.

Optionally roll each between the palms to make them smooth and round.

Bake at 375 for only nine or 10 minutes, until domed with very light golden bottoms; do not let them get hard.

Cool on the pan all the way to room temperature before icing.

Stir lemon juice into powdered sugar for a thick icing. Dip each cookie, let it drip, flip, and set on a rack to dry until the icing turns crisp.

Variation: shake sprinkles over while the icing is still wet.