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
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 within 1″ of edge of sheet. Bake on middle
rack of preheated 350F 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, combine 2 cups powdered sugar with enough milk to make drizzling
consistency (about 4-6 tablespoons) and a dash of lemon, orange or almond
extract, or all three.
Yields
1 Servings
