1-Prepare the mixture: Start by heating the brown sugar, milk, water, and butter in a saucepan over medium heat, stirring until the butter melts and the sugar dissolves. Remove from heat just as it begins to boil, then stir in the flour, spice mix, and salt.

2-Thicken the dough: Next, return the mixture to the stove and heat while stirring until the dough thickens and pulls away from the sides of the pot. Allow it to cool until it’s warm but not hot, then beat the egg white until stiff peaks form and gently fold it into the dough along with the baking soda and liquor. This step ensures the dough has the right texture and flavor.

3-Roll and chill the dough: Divide the dough into four portions and roll each between parchment paper into discs about ¼ inch thick. Chill them thoroughly in the refrigerator or freezer before proceeding. Preheat your oven to 350°F (175°C), flour your work surface, and roll the dough to about ⅛ inch thickness.

4-Cutting and Baking Steps: Cut the dough into desired shapes using floured cookie cutters and decorate with nuts and seeds. Bake for about 15 minutes until the tops are opaque and the bottoms are lightly browned. Immediately after baking, mix the egg yolks with water and brush this onto the hot cookies for a glossy finish and to retain moisture. Cool the cookies on a wire rack and store in airtight containers; they freeze well for longer storage.