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The holiday season may be long gone, but with one of these, you will find yourself transported to the mulled wine and spiced cakes of winter eves.

And I’ve never tasted a cookie quite like this one, with its snow-capped lemon icing and spicy, moist interior.

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I beat the egg in a separate bowl and added half of the contents, though sadly I threw out the other half egg. Make small balls with your hands and place them on a baking sheet, lined with parchment paper. Bake the cookies for about fifteen minutes until the top is firm but the center still slightly soft. Whisk together the sugar and lemon juice to form a glaze, and while the cookies are warm, drip a spoonful of glaze over each cookie, letting it coat the cookie with a white-transparent film.Add the dry ingredients, followed by the currents and the brandy (or in my case, water).


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