INGREDIENTS

INSTRUCTIONS

Spices and candied fruit are in these chewy cookie squares.
NOTE: When unsifted flour is called for, fluff up the flour in the sack
orcontainer with a fork before measuring.
Preheat oven to 375~.
Combine honey and sugar in a small saucepan.  Heat slowly, stirring
constantly, until honey thinks and sugar dissolves; cool slightly.
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
Add almonds, candied orange and lemon peels; mix to coat.
Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden
spoon until blended.  Knead dough together with palm of hand until mixture
cleans side of bowl; shape into ball; flatten slightly.
Roll dough between two sheets of wax paper to a 13x9 inch rectangle,
slightly less than 1/4-inch thick, keeping edges as even as possible.
Remove top piece of wax paper; flip dough onto lightly greased cookie
sheet; removesecond piece of wax paper. Brush top lightly with milk.
Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet
to wire tack. Trim edges of cookie dough; cut into 2-inch squares.
Make Glaze.  Brush quickly over warm Leckerli.  (Do not make syrup until
Leckerli are out ofthe oven or syrup will harden>) Decorate with candied
red cherry halves and angelica leaves. Glaze will harden and turn white.
~=> Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in
saucepan.  Cook about 5 minutes or until it registers 235~ on candy
thermometer. Brush glaze on cookies while both are still warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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