Ginger cookies

Ingredients for 4 servings:

• 125 g margarine
• 125 g sugar
• 1 egg(s)
• 1 tsp, stripped ginger, ground
• Lemon(s), zest
• 125 g flour
• 125 g ground almonds
• 125 g breadcrumbs
• 200 g powdered sugar
• 2 cl schnapps
• 150 g candied ginger

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

First, beat the margarine and sugar until fluffy, then add the egg, grated lemon zest, and ground ginger, and beat again. Add the flour, almonds, and breadcrumbs. Knead the dough, then cover and let it rest in the refrigerator for about 2 hours. Roll out the dough on a floured surface and cut into small squares. Bake at 200 degrees Celsius for 10-12 minutes. Let cool. Thinly slice the candied ginger. Sift the powdered sugar. Mix the schnapps with water in a 1:1 ratio. Make a thick glaze from the powdered sugar and this liquid. Be careful not to use too much liquid! Glaze the cookies and place 1-2 pieces of candied ginger on each cookie.