10 oz. Pecans
1 cup honey
1 pound mixed candied fruit,
or you can use:
1/2 pound (1 1/4c.) brown sugar
2 sticks margarine
8 oz. Citron
1 Tablespoon ground cinnamon
4 oz. Lemon peel
1/2 teaspoon ground ginger
4 oz. Orange peel, if preferred
1/2 teaspoon ground cloves
2/3 cup sherry wine
1 teaspoon nutmeg
1 Tablespoon water
1/2 teaspoon salt
1 teaspoon cream of tartar
6 3/4 cups sifted flour
1 Tablespoon baking soda
Confectioner's sugar icing
Colored sugar sprinkles
The day before mixing dough, grind
the nuts and candied fruit
together using a meat grinder or
food processor. Put in large bowl.
Add wine and mix. Cover and
refrigerate until next day.
Dissolve baking soda and cream of
tartar in water. Set aside. In
large pan, heat honey, margarine
and sugar until sugar is
dissolved. Add spices, ground
nuts, fruits and wine mixture.
Then add dissolved soda and cream
of tartar. Stir well. Cool a
little. Start adding flour and mix
until too stiff to mix by hand.
Transfer to heavy-duty mixer
fitted with dough hook and mix in
the rest of the flour. Mix
well. Divide dough into four or
five portions. Wrap in waxed paper
and refrigerate until cool. (Dough
may be kept in refrigerator up to
one week.) When ready to bake,
bring dough to room temperature.
Roll on lightly floured surface to
approximately 1/8 - inch
thickness.
Cut with cookie cutter dipped in
flour. Put on non-stick cookie
sheet. Bake at 350 degrees 15
minutes or until lightly browned
on the bottom. Cool on wire racks.
Ice cookies when cool. Sprinkle
with colored sugar. Yield: 12
dozen round or heart shaped
cookies. If cookies should happen
to be baked too long, place iced
cookies in airtight container with
a slice of apple and they will
soften.
Icing
1 pound (3 3/4 c.) confectioner's
sugar
1/3 cup water
1/2 cup solid shortening
1/2 teaspoon vanilla
1/2 teaspoon meringue powder or
1 egg white
About the Author - unknown
By: cybermom
Published:
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