| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Honey |
| 1/4 | c | Eggbeater or equiv. |
| 1 | ts | Grated lemon rind |
| 1/4 | ts | Cloves |
| 1/2 | ts | Nutmeg |
| 3/4 | c | Brown sugar |
| 1 | tb | Lemon juice |
| 2 3/4 | c | Flour |
| 1 | ts | Cinnamon |
| 1/2 | ts | Baking soda |
| Slivered almonds for decoration, (optional) |
INSTRUCTIONS
Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients. Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount of dough at a time to 1/4 " thick. Cut into 2" rounds. Place on nonstick cookie sheet, place a slivered almond in center if desired. Bake until set. Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup water until first indication of a thread appears (230 degrees). Remove from heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when icing gets sugary, reheat slightly, adding a little water until clear again). Posted to recipelu-digest Volume 01 Number 265 by "Lee Theis" <theis@geocities.com> on Nov 17, 1997
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