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Cookies:
Glaze:
Make Cookies:
Remove from the heat and cool to lukewarm; don't allow it to become stiff.
Sift 2 cups of the flour with the salt, soda, and spices. Mix in the lemon rind and the almonds. Stir into the honey mixture.
Break the eggs into a measuring cup and add enough water to make 3/4 cup liquid. Beat until blended and add to the honey mixture alternately with the remaining flour. Cover the bowl tightly and let stand in a cool place - not the refrigerator - for 3 or 4 days to improve the flavour.
Roll out dough on a lightly floured surface to slightly thicker than 1/8" and cut with small cutter. Place 1" apart on a lightly greased cookie sheet.
Bake one sheet at a time at 350°F for 6-8 minutes until golden brown but still slightly soft. Immediately brush with glaze.
When cookies are cold and glaze has hardened, store in a tightly covered container.
Make Glaze:
Poster's Notes:
Posted by Peggy Geromette
Nutritional Info Per Serving: N/A
2/3 cup honey
1-1/2 cups sugar
1/2 cup butter
6 cups flour
1/2 tsp. salt
1-1/2 tsp. cloves
1-1/2 tsp. baking soda
1/2 tsp. cardamom
grated rind of 1 lemon
1 cup blanched almonds, finely chopped
2 small eggs
1 lb. icing/powdered sugar
1 tbsp. lemon juice
6-8 tbsp. hot milk
Heat the honey until thin and slightly darkened. Add the sugar and butter, stirring until melted.
Stir lemon juice and enough hot milk into the icing sugar to make a smooth icing that will spread without running. Use a pastry brush to spread on the cookies. Note: these cookies can be baked several weeks in advance. They may be eaten immediately, but improve with age.
This has been a family favourite for many years and fits quite well for Rosh Ha Shana. The cookies keep well for weeks and are wonderful with a cup of hot tea. I always use the same cutter: kind of a squatty "s" shape. One year I couldn't find it and used a different cutter. My kids thought they just didn't taste as good as usual! Fortunately, we later found the cutter when cleaning out a cabinet and now keep a very close eye on it!