Brown cookies
60 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Molasses |
| 2½ | tablespoon | Honey |
| ½ | cup | Lard |
| ¾ | cup | Sugar |
| 4 | cups | All purpose flour |
| 2 | teaspoons | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 2 | eaches | Eggs, lightly beaten |
| 1⅓ | cup | Whole blanched almonds |
| 1 | cup | Diced candied lemon peel |
| 1 | each | Egg yolk |
Directions
Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes.
In a large bowl combine flour, salt, baking soda, and baking powder.
Add whole eggs to molasses mixture; pour at once into flour mixture.
Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night).
Preheat the oven tp 400 degrees F.
Roll out half piece of dough at a time on a heavily floured board to thickness of about ⅛ inch. Cut into rectangles about 2x3 inches in size. Place on a greased baking sheet. Beat egg yolk with 2t water.
Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920 on Kook-Net recipe network