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Honey Almond Stars

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CATEGORY CUISINE TAG YIELD
Eggs Mexican Cookies, Mexican 8 Servings

INGREDIENTS

2 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Ground coriander
1 ts Ground cinnamon
1 ts Ground ginger
3/4 c Honey
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 lg Eggs
1/2 ts Almond extract
2 c Almonds; ground fine in food processor
1/4 c Light corn syrup
1 Lemon; Juice of

INSTRUCTIONS

In a bowl, whisk together the flour, baking soda, salt and spices. In a
large saucepan, heat 1/2 cup of the honey and sugars over low heat,
stirring, just until sugars are dissolved. Remove pan from heat and let
mixture cool slightly. In a large bowl, beat together eggs and extract.
Beat in honey mixture and stir in ground almonds.
Stir in flour mixture to form a soft dough. Wrap dough in plastic and let
stand at room temperature for 4 hours.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Divide dough into quarters and roll each flat to about 1/4 inch thick. Use
starshaped cookie cutters to cut cookies and transfer to baking sheets,
rerolling scraps as needed.
Place cookies in oven and immediately turn down to 325 degrees F. Bake for
1520 minutes, or until firm. Meanwhile, in a small saucepan, heat remaining
1/4 cup of honey, corn syrup and lemon juice until it reaches a boil, about
3 minutes. When cookies are ready, remove them from the oven and brush warm
cookies with the warm glaze. Transfer sheets of cookies to racks to cool.
Yield: about 3 dozen cookies.
Recipe by: TWO HOT TAMALES
Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<meginny@frontiernet.net> on Jan 14, 1998

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