1 c Honey
1/4 c Eggbeater or equiv.
1 ts Grated lemon rind
1/4 ts Cloves
1/2 ts Nutmeg
3/4 c Brown sugar
1 tb Lemon juice
2 3/4 c Flour
1 ts Cinnamon
1/2 ts Baking soda
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 1/4 ” 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 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies
(when icing gets sugary, reheat slightly, adding a little water until clear
again).
Yields
1 Servings