Leckerli cookies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| ⅓ | cup | Sugar |
| 2½ | cup | Unsifted flour (see note) |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| 1 | pinch | Nutmeg |
| 1 | pinch | Cloves |
| ⅔ | cup | Sliced almonds |
| 3 | tablespoons | Candied orange peel, finely chopped |
| 3 | tablespoons | Candied lemon peel, finely chopped |
| 1 | Egg | |
| 2 | tablespoons | Kirsch OR orange juice |
| Milk | ||
| Glaze (recipe follows) | ||
| Candied red cherries, halved, for topping | ||
| Angelica or candied citron peel, cut into leaf shapes for topping | ||
Directions
Spices and candied fruit are in these chewy cookie squares.
NOTE: When unsifted flour is called for, fluff up the flour in the sack orcontainer with a fork before measuring.
Preheat oven to 375~.
Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly.
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat.
Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than ¼-inch thick, keeping edges as even as possible.
Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; removesecond piece of wax paper. Brush top lightly with milk.
Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares.
Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out ofthe oven or syrup will harden>) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white.
~=> Glaze: Combine ½ cu granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235~ on candy thermometer. Brush glaze on cookies while both are still warm.