Yield: 36 Servings
|¾ cup||Brown sugar|
|½ cup||Dark molasses|
|3 cups||Sifted flour|
|½ teaspoon||Baking soda|
|1¼ teaspoon||Ground nutmeg|
|1¼ teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
|½ teaspoon||Ground allspice|
|½ cup||Slivered almonds|
|½ cup||Mixed candied fruits and peels; finely chopped|
|1 \N||Slightly beaten egg white|
|1 tablespoon||Lemon juice|
|½ teaspoon||Grated lemon peel|
|1½ cup||Sifted powdered sugar|
From: morrissey@... (Mostly Harmless) Date: Sat, 6 Nov 1993 15:04:43 GMT Beat egg. Add sugar and beat until light and fluffy. Stir in honey and molasses. Sift together dry ingredients and add to honey/molasses mixture.
Mix well. Stir in nuts, fruits and peels. Chill several hours or over night. Roll out ¼ inch thich on floured surface. Cut in 3 1/2x2-inch rectangles. Bake on greased cookie sheet at 350F for about 12 minutes. Cool slightly and remove from pan. While still warm, brush with lemon glaze.
Lemon glaze - combine one slightly beaten egg white, 1 tablespoon lemon juice, ½ teaspoon grated lemon peel and 1½ cups sifted powdered sugar.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .