Leckerli Cookies

Serves:

Ingredients:

1/2 c Honey
1 Egg
2 tb Kirsch OR orange juice
Milk
Glaze (recipe follows)
Candied red cherries,
halved, for topping
Angelica or candied citron
peel, cut into leaf shapes
chopped
3 tb Candied lemon peel, finely
chopped
1/3 c Sugar
2 1/2 c Unsifted flour (see note)
4 ts Baking powder
1 ts Ground cinnamon
1 pn Nutmeg
1 pn Cloves
3/4 c Sliced almonds
3 tb Candied orange peel, finely
for topping

Method:

Spices and candied fruit are in these chewy cookie squares.
NOTE: When unsifted flour is called for, fluff up the flour in the sack orcontainer with a fork before measuring.
Preheat oven to 375~.
Combine honey and sugar in a small saucepan.
Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly.
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl.
Add almonds, candied orange and lemon peels; mix to coat.
Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible.
Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; removesecond piece of wax paper.
Brush top lightly with milk.
Bake in 375~ oven for 15 minutes or until golden brown.
Remove cookie sheet to wire tack.
Trim edges of cookie dough; cut into 2-inch squares.
Make Glaze.
Brush quickly over warm Leckerli.
(Do not make syrup until Leckerli are out ofthe oven or syrup will harden>) Decorate with candied red cherry halves and angelica leaves.
Glaze will harden and turn white.
~=> Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan.
Cook about 5 minutes or until it registers 235~ on candy thermometer.
Brush glaze on cookies while both are still warm.