3 cups
flour
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. allspice
1 egg
3/4 cup packed brown sugar
1/2 cup honey
1 cup dark molasses 1/2 cup slivered almonds
1/2 cup mixed chopped candied fruits & peels
1 1/4 tsp. nutmeg
1 1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. allspice
1 egg
3/4 cup packed brown sugar
1/2 cup honey
1 cup dark molasses 1/2 cup slivered almonds
1/2 cup mixed chopped candied fruits & peels
Lemon
glaze:
1 slightly beaten egg white
1 1/2 cups powdered sugar
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
dash salt
1 slightly beaten egg white
1 1/2 cups powdered sugar
1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
dash salt
Stir together dry ingredients.
In a separate bowl, beat the egg. Add the brown sugar and beat until fluffy.
Stir in honey and molasses and beat until well mixed. Add dry ingredients to
the mixture, stirring well until combined. Stir in nuts and fruits. Chill
overnight.
Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack.
Roll chilled dough on a floured surface into a 14-inch square. Cut into 3 1/2 x 2-inch rectangles or use cookie cutters to form the desired shapes. Place 2 inches apart on greased cookie sheet and bake at 375°F for 12 to 14 minutes. Let cool 1 minute before moving to wire rack.
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