Berliner Brot (German Christmas Cookie)

Name: Berliner Brot (German Christmas Cookie)
Total time: 35
Yield: 24
Ingredients: 1.25 cups sugar; 10.5 tablespoons unsalted butter, at room temperature; 2 large eggs; 2.33 cups all-purpose flour; 0.75 cup unsweetened cocoa powder; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 pinch ground cloves; 1.333 cups ground hazelnuts; 1 cup powdered sugar; 1 medium lemon, juiced

Recipe by Jason Wilkins from allrecipes.com

Dessert 35 Mins.

Ingredients

24 servings

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1.25 cups sugar
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10.5 tablespoons unsalted butter, at room temperature
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2 large eggs
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2.33 cups all-purpose flour
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0.75 cup unsweetened cocoa powder
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2 teaspoons ground cinnamon

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1 teaspoon baking powder
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1 pinch ground cloves
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1.333 cups ground hazelnuts
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1 cup powdered sugar
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1 medium lemon, juiced

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.