| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | qt | Honey |
| 2 | c | Sugar |
| 1 | lb | Pecans |
| 1/2 | lb | Citron |
| 2 | tb | Cinnamon |
| 2 | ts | Ground cloves |
| 2 | ts | Ground allspice |
| 1 1/2 | ts | Baking powder |
| 1 | c | Brandy |
| 1 | Lemon; juice & peel of, coarsley grated | |
| 7 | c | All purpose flour |
INSTRUCTIONS
In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4" thick. Press to within 1" of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1"x 2" strips. Drizzle glaze over cookies. For glaze, combine 2 cups powdered sugar with enough milk to make drizzling consistency (about 4-6 tablespoons) and a dash of lemon, orange or almond extract, or all three. Posted to JEWISH-FOOD digest V97 #335 by BNLImp <BNLImp@aol.com> on Dec 28, 1997
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