Yield: 28 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | All-purpose flour |
| 1¼ teaspoon | Nutmeg; ground |
| 1¼ teaspoon | Cinnamon; ground |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Cloves; ground |
| ½ teaspoon | Allspice; ground |
| 1 \N | Egg |
| ¾ cup | Brown sugar; packed |
| ½ cup | Honey |
| ½ cup | Dark molasses |
| ½ cup | Almonds; slivered |
| ½ cup | Candied fruits and peels, fi ely chopped |
| \N \N | Lemon glaze, optional (recip follows) |
Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice. In a large mixer bowl, beat the egg; add brown sugar and beat with an electric mixer on medium speed until fluffy. Stir in honey and molasses. Add dry ingredients to molasses mixture; beat until the mixture is well combined.
Stir in almonds and fruits and peels. Cover; chill for several hours. On floured surface, roll dough into a 14" square. Cut into 3½ x 2" rectangles. Place 2" apart on greased cookie sheet. Bake @ 375 degrees for 12 to 14 minutes or until done. Cool cookies about 1 minute; remove to wire rack. While cookies are warm, brush with the Lemon Glaze, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini