Yield: 1 Servings
Measure | 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 |
\N \N | Slivered almonds for decoration, (optional) |
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