| 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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