2/3 c Molasses
2 1/2 tb Honey
1/2 c Lard
3/4 c Sugar
4 c All purpose flour
2 ts Cinnamon
1/4 ts Salt
1 ts Baking powder
1/2 ts Baking soda
2 Eggs, lightly beaten
1 1/3 c Whole blanched almonds
1 c Diced candied lemon peel
1 Egg yolk
Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over
medium heat and cook, stirring occasionally, until mixture begins to foam
and bubble. Remove from heat and let cool 15 minutes.
In a large bowl combine flour, salt, baking soda, and baking powder. Add
whole eggs to molasses mixture; pour at once into flour mixture. Stir until
a soft dough forms. Divide dough in half. Wrap each half separately in
plastic wrap. Refrigerate at least 2 hours (preferably over night).
Preheat the oven tp 400 degrees F.
Roll out half piece of dough at a time on a heavily floured board to
thickness of about 1/8 inch. Cut into rectangles about 2×3 inches in size.
Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies
with egg mixture. Decorate the tops of cookies with almonds and candied
lemon peel. Bake for 6 to 8 minutes, watching closely because these bake
very quickly and will burn before you know it.
Yields
60 Cookies
