INGREDIENTS

INSTRUCTIONS

Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over
medium heat and cook, stirring occasionally, until mixture begins to foam
and bubble. Remove from heat and let cool 15 minutes.
In a large bowl combine flour, salt, baking soda, and baking powder. Add
whole eggs to molasses mixture; pour at once into flour mixture. Stir until
a soft dough forms. Divide dough in half. Wrap each half separately in
plastic wrap. Refrigerate at least 2 hours (preferably over night).
Preheat the oven tp 400 degrees F.
Roll out half piece of dough at a time on a heavily floured board to
thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size.
Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies
with egg mixture. Decorate the tops of cookies with almonds and candied
lemon peel. Bake for 6 to 8 minutes, watching closely because these bake
very quickly and will burn before you know it.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920
on Kook-Net recipe network
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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