Festive Caramel Cookies with Icing

In a thick-bottomed saucepan, *melt* half of the sugar (100 grams or 0.5 cup) over *medium heat*. Stir occasionally with a *wooden spatula*. Once the sugar has melted, carefully add the *boiling water*. Be cautious and *stand back* to avoid splatters. Then, add the remaining sugar and stir until *fully dissolved*. Reduce the heat and add the butter, stirring until melted. Remove from heat and *allow to cool*.

Once the caramel base has cooled, add the *egg* and mix well. Sift in the *flour*, *baking soda*, and optional *Christmas spice mix*. Mix until combined. Cover the dough and refrigerate for a couple of hours to firm up.

After chilling, sprinkle flour on some parchment paper and roll out the dough. If it's too sticky, add more flour. Use cookie cutters to shape your cookies.

Preheat your oven to *180 degrees Celsius (350 degrees Fahrenheit)*. Place the cookies on a baking sheet and bake for about 4 minutes. Watch the edges—they should be slightly golden. If left too long in the oven, the cookies may become dry. Once baked, *let the cookies cool* on a wire rack.

In a bowl, beat the *egg white* with the powdered sugar until it forms a *thick, white mass*. Add *lemon juice* and continue beating for a few more minutes until the desired consistency is achieved.

Decorate your cooled cookies with the icing as you like!