| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
German, Rolled cook |
60 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Salt |
| 3/4 |
c |
Honey |
| 3/4 |
c |
Light brown sugar; packed |
| 1 |
lg |
Egg |
| 3 |
tb |
Fresh lemon juice |
| 2 |
ts |
Grated lemon rind |
| 1 |
c |
Candied citron; chopped |
| 1 |
c |
Almonds; chopped |
|
|
Glace cherries; halved |
INSTRUCTIONS
1. Combine the flour, baking soda, spices, and salt.
2. In a large saucepan, bring the honey to a boil. Remove from the heat and
beat in the brown sugar. Beat in the egg. Beat in the lemon juice and zest.
Gradually blend in the dry ingredients. Fold in the candied citron and
almonds. Transfer the dough to a bowl, cover, and chill for 24 hours.
3. Preheat the oven to 350 degrees.
4. On a floured surface, roll out the dough to a thickness of 1/4 inch.
Using a 2-inch round cookie cutter, cut out cookies and place 2 inches
apart on ungreased baking sheets. Place the cherry halves on top of each
cookie.
5. Bake for 10 to 12 minutes, until lightly colored. Transfer to wire racks
to cool.
Baking Notes: Traditionally these are frosted with white icing and
decorated with almonds and cherries.
Recipe by: 1001 Cookie Recipes
Posted to Bakery-Shoppe Digest V1 #439 by "Marie Smith"
<craftee@sprynet.com> on Dec 5, 1997
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