"This is a recipe I were given from my husband's mother several years in the past."
- half of cup honey
- 1/2 cup molasses
- 3/four cup packed brown sugar
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 3/four cups all-motive flour
- 1/2 teaspoon baking soda
- 1 teaspoon floor cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon floor allspice
- half of cup chopped walnuts
- half of cup chopped candied citron
- 1 cup white sugar
- half of cup water
- 1/4 cup confectioners' sugar
|Prep : 25M||Cook : 72M||Ready in : 8H40M|
- In a small saucepan over medium heat, stir together honey and molasses. Bring to a boil and dispose of from heat. Stir inside the brown sugar, egg, lemon juice and lemon zest till well combined. Set aside. In a huge bowl, blend together the flour, baking soda, cinnamon, cloves, nutmeg and allspice. Stir the ingredients from the pan into the bowl and blend properly. Mix in the walnuts and candied citron. Cover the dough and kick back for numerous hours or overnight.
- Preheat the oven to 400 levels F (two hundred stages C). Grease cookie sheets.
- Using a small amount of dough at a time, roll out to one/4 inch thickness on a floured surface. Cut into small rectangles. Place the rectangles 1 inch aside onto the organized baking sheets.
- Bake for 10 to 12 mins in the preheated oven, till firm. Brush with glaze even as hot from the oven. To make the glaze: Combine the 1 cup of sugar with water in a small saucepan over medium warmth. Heat to between 234 and 240 stages F (112 to 116 degrees C), or till a small amount of syrup dropped into bloodless water forms a smooth ball that flattens when eliminated from the water and placed on a flat surface. Remove from warmth and stir in confectioners' sugar until easy. Brush over warm cookies.
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