| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
German |
Cookies, German |
72 |
Servings |
INGREDIENTS
| 1/2 |
c |
Honey |
| 1/2 |
c |
Molasses |
| 3/4 |
c |
Sugar, brown |
| 1 |
|
Egg |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Lemon rind; grated |
| 2 3/4 |
c |
Flour; sifted |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon, ground |
| 1 |
ts |
Cloves, ground |
| 1 |
ts |
Allspice, ground |
| 1 |
ts |
Nutmeg, ground |
| 1/3 |
c |
Citron; chopped |
| 1/3 |
c |
Nuts; chopped |
| 1 |
c |
Sugar |
| 1/2 |
c |
;Water |
| 1/4 |
c |
Sugar, confectioners |
|
|
— Betty Crocker's Picture Cook Book |
INSTRUCTIONS
GLAZING ICING
Mix the honey and molasses; bring to a boil. Remove from the heat and cool
thoroughly. Stir in the brown sugar, egg, lemon juice, and lemon rind.
Sift together the flour, baking soda, and spices. Stir into the
honey-molasses mixture. Mix in the citron and nuts. Chill the dough
overnight. Roll a small amount at a time, keeping the rest chilled. Roll
out to 1/4 inch thickness and cut into oblongs 1 1/2 x 2 1/2 inches. Place
about 1 inch apart on a greased baking sheet. Bake in a 400 F (moderate/
hot) oven for 10 to 12 minutes until, when touched lightly, no imprint
remains. While the cookies bake, make the Glazing Icing. Boil together the
sugar and water until the first indication of a thread appears (230F).
Remove from the heat. Stir in the confectioners' sugar. Brush the hot
icing thinly over the cookies. (When the icing gets sugary, reheat
slightly, adding a little water until clear again.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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