Yield: 72 Servings
|3¼ cup||Sifted all-purpose flour|
|½ teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|¾ teaspoon||Ground cloves|
|1 teaspoon||Ground allspice|
|¾ teaspoon||Ground nutmeg|
|½ cup||Dark molasses|
|¾ cup||Dark brown sugar; firmly packed|
|1 \N||Egg; slightly beaten|
|1 teaspoon||Grated lemon peel|
|1 tablespoon||Lemon juice|
|⅓ cup||Finely chopped candied citron|
|½ cup||Chopped walnuts|
|1½ cup||Confectioner's sugar|
|3 tablespoons||Hot water|
|¼ teaspoon||Vanilla extract|
Sift together flour, baking soda, cinnamon, cloves, allspice and nutmeg.
Combine honey and molasses in a small saucepan and bring to a boil over moderate heat (about 250 degrees), stirring occasionally. Remove mixture from heat and pour into a large bowl; cool slightly. Stir brown sugar, egg, lemon peel and lemon juice into honey-molasses mixture. Gradually add the flour mixture and stir until well blended. Stir in citron and walnuts.
Chill, covered, overnight. Heat oven to 400 degrees. Grease cookie sheets lightly with unsalted shortening. Place about ⅓ of the dough on a well-floured board. Pat into a rectangle. Place a sheet of wax paper on the dough and roll out to a thickness of ¼ inch. Remove wax paper. With a knife cut dough into 1-½ by 2-½ inch rectangles or diamonds. Place 1 inch apart on prepared cookie sheets. Roll out remaining dough as above.
Bake 8-10 minutes, or until lightly browned. Remove cookies from sheets and cool on wire cake racks until cookies are slightly warm. In a small bowl combine confectioner's sugar, water and vanilla and blend well. Spread on slightly warm cookies. Cookies may be stored in a tightly sealed container for several weeks. Makes about 6 dozen cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" REQUIRES CHILLING OVERNIGHT.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .