1 qt Honey
2 cup Sugar
1 lb Pecans
1/2 lb Citron
2 tbsp Cinnamon
2 tsp Ground cloves
2 tsp Ground allspice
1 1/2 tsp Baking powder
1 cup Brandy
1 Lemon, juice & peel of, coarsley grated
7 cup All purpose flour
GLAZE
2 cup Powdered sugar
Enough milk to make it of drizzling consistency
1 dash Lemon, orange or almond extract; or all three if I'm in the mood for flavor!
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From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Date: 25 Dec 1994 11:45:45 -0500 These are good & chewy & VERY Sweet!
In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days.
Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4" thick. Press to whithin 1" of edge of sheet. Bake on middle rack of preheated 350! oven for 20-22 minutes or until edges begin to brown and center springs back from light tough.
Upon removing, invert onto a cutting board, and cut in 1" x 2" strips. Drizzle glaze over cookies.
For glaze, I combine 2 c powdered sugar with enough milk to make it of drizzling consistency (about 4-6 T) and a dash of lemon, orange or almond extract, or all three if I'm in the mood for flavor!
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REFRIGERATE DOUGH 3 DAYS
From rec.food.cooking archives.
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