Recipe By: Family Circle 12/74
Preparation Time: 2:00
Ingredients:
3 1/2 cups flour — sifted
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 cup honey
3/4 cup brown sugar, packed
1 egg
2 tablespoons orange juice
4 ounces candied orange peel
— finely chopped
1/3 cup almonds–finely chopped
Candied cherries — red and green
Sugar Glaze:
1 cup granulated sugar
1/2 cup water
1/3 cup confectioner’s sugar
Directions:
Sift flour, baking soda and spices onto wax paper. Beat honey, brown sugar, egg and orange juice in a large bowl with electric mixer until creamy smooth. Blend in flour mixture with wooden spoon until thoroughly combined. Add orange peel and almonds. Dough will be stiff and sticky. Wrap dough in wax paper; chill overnight.
Roll dough out, one quarter at a time, to a 1/8 inch thickkness, on a well-floured pastry board with a well-floured rolling pin. Cut into rounds with a 2 1/2 inch cooky cutter. Place, 1-inch apart, on greased cooky sheets. Bake in a hot oven (400 F.) for 8 minutes, or until firm. Remove to wire racks.
While cookies are hot, brush with hot Sugar Glaze. Decorate with candied cherry halves and pieces of cherries, if you wish, while glaze is warm. Store cookies in wax paper separated layers in a tightly covered container for two to three weeks to mellow.
Sugar Glaze: Combine granulated sugar and water in small saucepan. Bring to boiling; lower heat; simmer 3 minutes. Remove from heat; beat in confectioners’ sugar with a wire whisk until smooth. Use while hot.
Makes 5 dozen.