Brown Cookiescookies, desserts 2/3 cup molasses 2 1/2 tablespoon honey 1/2 cup lard 3/4 cup sugar 4 cup all purpose flour 2 teaspoon cinnamon 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 each eggs, lightly beaten 1 1/3 cup whole blanched almonds 1 cup diced candied lemon peel 1 each egg yolk Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes. In a large bowl combine flour, salt, baking soda, and baking powder. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night). Preheat the oven tp 400 degrees F. Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size. Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it. Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920 on Kook-Net recipe network |
