Yield: 1 servings
Measure | Ingredient |
---|---|
4 cups | Unbleached All-Purpose |
\N \N | Flour |
1 teaspoon | Ground Cinnamon |
½ teaspoon | Ground Cloves |
½ teaspoon | Ground Ginger |
½ teaspoon | Ground Nutmeg |
1 cup | Powdered Sugar |
2 teaspoons | Baking Powder |
2 \N | Extra Large Eggs |
1 cup | Honey |
2 tablespoons | Chopped Orange Peel |
1 large | Egg; Beaten With A Little |
\N \N | Water For Glazing |
20 \N | Blanched Almonds |
\N \N | Coarse Sugar Crystals |
Sift the flour, spices, sugar, and baking powder together, blending well. Add the eggs, honey, and orange peel to make a soft dough. On a floured work surface, roll out the dough to about ½-inch thick.
Cut into shapes with cookie cutters, and place on a lightly greased or non-stick cookie sheet, brushing each one with the egg wash glaze.
Place ½ of an almond in the top center of each cookie and sprinkle with the sugar crystals. Bake in a preheated 350 Degree F. oven until done, about 15 minutes. Cool on wire racks and store in airtight tins.
From: Earl Shelsby Date: 04-08-95 (11) Cooking