Gingerbread Cookies With Lemon Glaze

• 2 1/4 cups all-purpose flour
• 3/4 cup almond flour or 3/4 cup finely ground almonds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 lemon, zest of, grated
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon white pepper
• 1 cup unsalted butter, at room temp
• 3/4 cup brown sugar
• 3/4 cup molasses
• 2 large eggs
• 2 teaspoons vanilla extract
• Pam cooking spray or parchment paper, for pans
• GLAZE
• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

1. TO MAKE DOUGH: In medium bowl, combine all-purpose flour, almond flour, baking soda, salt, lemon zest, ginger, cinnamon, cardamom, nutmeg, cloves and white pepper. Set aside. In large mixing bowl, use stand mixer or handheld to beat butter and brown sugar until light and fluffy. Add molasses, eggs and vanilla. Beat until thoroughly combined. Add flour mixture. Stir gently to combine.
2. TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
3. TO BAKE. Preheat oven to 350 degrees.
4. TO BAKE COOKIES: drop dough by rounded tablespoons onto baking sheet leaving 2 inches between cookies. Bake for 10 mins or until golden brown. Cool 5 mins then transfer. Cool completely.
5. TO GLAZE COOKIES: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies.
6. STORE: In an air tight container for up to a few days -- I am not sure whether these freeze well or store in fridge either -- will update once I make them!

flour, almond flour, baking soda, salt, lemon, ground ginger, ground cinnamon, ground cardamom, ground nutmeg, ground cloves, white pepper, unsalted butter, brown sugar, molasses, eggs, vanilla, parchment paper, powdered sugar, lemon juice

Taken from www.food.com/recipe/gingerbread-cookies-with-lemon-glaze-491775 (may not work)