| 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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