Yield: 64 Servings
|½ teaspoon||Baking soda|
|¾ cup||Firmly packed dark brown sugar|
|1 tablespoon||Lemon juice|
|1 teaspoon||Grated lemon zest|
|1 teaspoon||Grated orange zest|
|½ cup||Chopped almonds|
|½ cup||Diced mixed candied fruit (ground in food processor)|
|1 teaspoon||Finely chopped citron (optional)|
|1½ cup||Confectioners sugar|
|1 teaspoon||Grated lemon zest (up to)|
|3 tablespoons||Lemon juice|
From: jrs@... (Janet R. Starosta) Date: 3 Nov 1994 09:03:49 -0500 Preheat oven to 350. Grease a 10 x 15 inch jelly roll pan. Mix flour, baking soda, cinnamon, nutmeg, and cloves together. Beat the egg, brown sugar, honey, lemon juice, lemon and orange zest until well blended. Add the flour mixture and beat well. Stir in the almonds, candied fruit and citron. Spread batter in pan and bake 18-22 minutes. To prepare glaze, beat confectioners sugar with the lemon zest and lemon juice until smooth.
Spread over cookies while in pan and while still warm. Makes about 64.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .