Nurnberger

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            FOOD FUNNY
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Patricia Snyder of Hersey, Michigan writes, "I have cross stitched the
following little saying and have it hanging in my kitchen."

            WE RESERVE THE RIGHT
                       TO SERVE
               REFUSE TO ANYONE

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            TODAY'S RECIPE
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These are not only tasty little treats, but they will also be among the
most attractive items in any assortment of Christmas cookies.

Nurnberger

For the cookies:
1 cup (250 ml) honey
3/4 cup (180 ml) brown sugar, packed
1 egg
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) grated lemon rind
2 3/4 cups (680 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) ground nutmeg
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground cloves
Blanched almond halves
Candied cherries, halved

For the icing:
1 cup (250 ml) sugar
1/2 cup (125 ml) water
1/4 cup (60 ml) confectioner's sugar

To make the cookies, stir together the honey, brown sugar, egg, lemon
juice, and lemon rind. Sift together the dry ingredients and add to
the wet ingredients, stirring to combine thoroughly. Chill the dough
overnight. Roll the dough to a thickness of 1/4 inch (5 mm) and cut
into 2-inch (5 cm) rounds. Place on a greased baking sheet and
arrange 3 to 5 almond halves in the shape of the petals of a daisy
around a half cherry in the center. Bake in a preheated 400F (200C)
oven for 10 to 12 minutes, until just set. Meanwhile, make the icing
by bringing the sugar and water to a boil in a small saucepan. Boil
until it reaches the thread stage, 230F (110C) on a candy thermometer.
Remove from the heat and stir in the confectioner's sugar. (If the
icing becomes crystalline while you are brushing the cookies, you may
reheat it and add a few drops of water until it becomes smooth and
clear again.) Remove the cookies from the baking sheet immediately
upon taking them from the oven and brush with the icing. Cool and
store in an airtight container. These cookies are best if allowed to
"mellow" for 2 to 3 days before eating. Makes about 6 dozen cookies.
Received on Sat Dec 20 22:29:04 2003