1 qt Honey
2 c Sugar
1 lb Pecans
1/2 lb Citron
2 tb Cinnamon
2 ts Ground cloves
2 ts Ground allspice
1 1/2 ts Baking powder
1 c Brandy
1 Lemon; juice & peel of,
-coarsley grated
7 c All purpose flour
-GLAZE-
2 c Powdered sugar
Enough milk to make it of
-drizzling consistency
1 ds Lemon; orange or almond
-extract; or all three if
-I’m in the mood for flavor!
From: albersa@aztec.inre.asu.edu (ANN ALBERS)
Date: 25 Dec 1994 11:45:45 -0500
These are good & chewy & VERY Sweet!
In large pot, boil honey & sugar, until sugar is dissolved. Measure the
rest of the ingredients and mix into the honey sugar mixture. Refrigerate
for 3 days.
Divide dough into thirds. With floured hands, press onto greased cookie
sheet to 1/4″ thick. Press to whithin 1″ of edge of sheet. Bake on middle
rack of preheated 350! oven for 20-22 minutes or until edges begin to brown
and center springs back from light tough.
Upon removing, invert onto a cutting board, and cut in 1″ x 2″ strips.
Drizzle glaze over cookies.
For glaze, I combine 2 c powdered sugar with enough milk to make it of
drizzling consistency (about 4-6 T) and a dash of lemon, orange or almond
extract, or all three if I’m in the mood for flavor!
REC.FOOD.RECIPES ARCHIVES
/COOKIES
REFRIGERATE DOUGH 3 DAYS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
75 Servings