Nurnberger cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Honey |
| ¼ | cup | Eggbeater or equiv. |
| 1 | teaspoon | Grated lemon rind |
| ¼ | teaspoon | Cloves |
| ½ | teaspoon | Nutmeg |
| ¾ | cup | Brown sugar |
| 1 | tablespoon | Lemon juice |
| 2¾ | cup | Flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| Slivered almonds for decoration, (optional) | ||
Directions
Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount of dough at a time to ¼ " thick. Cut into 2" rounds. Place on nonstick cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and ½ cup water until first indication of a thread appears (230 degrees). Remove from heat and stir in ¼ cup powdered sugar and brush lightly over cookies (when icing gets sugary, reheat slightly, adding a little water until clear again).
Posted to recipelu-digest Volume 01 Number 265 by "Lee Theis" <theis@...> on Nov 17, 1997