Lackerlie (honey) cookies

75 Servings

Ingredients

Quantity Ingredient
1 quart Honey
2 cups Sugar
1 pounds Pecans
½ pounds Citron
2 tablespoons Cinnamon
2 teaspoons Ground cloves
2 teaspoons Ground allspice
1½ teaspoon Baking powder
1 cup Brandy
1 Lemon; juice & peel of, coarsley grated
7 cups All purpose flour
2 cups Powdered sugar
Enough milk to make it of drizzling consistency
1 dash Lemon; orange or almond extract; or all three if I'm in the mood for flavor!

Directions

GLAZE

From: albersa@... (ANN ALBERS)

Date: 25 Dec 1994 11:45:45 -0500 These are good & chewy & VERY Sweet! In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days.

Divide dough into thirds. With floured hands, press onto greased cookie sheet to ¼" thick. Press to whithin 1" of edge of sheet. Bake on middle rack of preheated 350! oven for 20-22 minutes or until edges begin to brown and center springs back from light tough.

Upon removing, invert onto a cutting board, and cut in 1" x 2" strips.

Drizzle glaze over cookies.

For glaze, I combine 2 c powdered sugar with enough milk to make it of drizzling consistency (about 4-6 T) and a dash of lemon, orange or almond extract, or all three if I'm in the mood for flavor! REC.FOOD.RECIPES ARCHIVES

/COOKIES

REFRIGERATE DOUGH 3 DAYS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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