| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 3/4 |
c |
Brown sugar |
| 1/2 |
c |
Honey |
| 1/2 |
c |
Dark molasses |
| 3 |
c |
Sifted flour |
| 1/2 |
ts |
Baking soda |
| 1 1/4 |
ts |
Ground nutmeg |
| 1 1/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
c |
Slivered almonds |
| 1/2 |
c |
Mixed candied fruits and peels; finely chopped |
| 1 |
|
Slightly beaten egg white |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon peel |
| 1 1/2 |
c |
Sifted powdered sugar |
INSTRUCTIONS
LEMON GLAZE
From: morrissey@stsci.edu (Mostly Harmless)
Date: Sat, 6 Nov 1993 15:04:43 GMT
Beat egg. Add sugar and beat until light and fluffy. Stir in honey and
molasses. Sift together dry ingredients and add to honey/molasses mixture.
Mix well. Stir in nuts, fruits and peels. Chill several hours or over
night. Roll out 1/4 inch thich on floured surface. Cut in 3 1/2x2-inch
rectangles. Bake on greased cookie sheet at 350F for about 12 minutes. Cool
slightly and remove from pan. While still warm, brush with lemon glaze.
Lemon glaze - combine one slightly beaten egg white, 1 tablespoon lemon
juice, 1/2 teaspoon grated lemon peel and 1 1/2 cups sifted powdered sugar.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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