Brown Cookies Recipe
Yield: 60 CookiesRecipe by luhu.jp
Ingredients:
2/3 cup: Molasses,
2 1/2 tbsp: Honey,
1/2 cup: Lard,
3/4 cup: Sugar,
4 cup: All purpose flour,
2 tsp: Cinnamon,
1/4 tsp: Salt,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
2 each: Eggs, lightly beaten
1 1/3 cup: Whole blanched almonds,
1 cup: Diced candied lemon peel,
1 each: Egg yolk,
Directions:
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 2x3 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.
Posted by Michael Prothro, Mikes Resort BBS, Fayetteville, AR
501-521-8920 on Kook-Net recipe network
Source from luhu.jp
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 2x3 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.
Posted by Michael Prothro, Mikes Resort BBS, Fayetteville, AR
501-521-8920 on Kook-Net recipe network
Source from luhu.jp