Yield: 28 servings
|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|
|¾ cup||Brown sugar; packed|
|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.