Ingredients
1 cup plus 2 tablespoons all-purpose flour1/4 cup sugarDash salt1/3 cup cold butter, cubed3 tablespoons water1 teaspoon vanilla extractTOPPING:1/4 cup butter, softened1/4 cup sugar1 large egg, room temperature1 tablespoon canola oil2/3 cup quick-cooking oats1/2 cup all-purpose flour1/3 cup ground almonds1/3 cup ground hazelnuts1/4 cup baking cocoa1 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon each ground cloves, cardamom and allspice1/4 cup finely chopped candied lemon peel1/4 cup finely chopped candied orange peelGLAZE:6 ounces semisweet chocolate, chopped2 ounces unsweetened chocolate, chopped1/4 cup butter, cubed
Preparation
In a small bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball.
On a lightly floured surface, roll out dough to 1/16-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place on ungreased baking sheets. Bake at 325° until set, 8-10 minutes. Remove from pans to wire racks to cool.
For topping, in a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and oil. Combine the oats, flour, nuts, cocoa, baking powder and spices; gradually add to creamed mixture and mix well. Fold in candied peels.
Drop 1 rounded tablespoon topping onto each cookie; gently press down. Place 2 in. apart on ungreased baking sheets. Bake at 325° until set, 13-16 minutes. Remove from pans to wire racks to cool.
In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.
