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28 servings
suggest servings
| 3 | cups | flour, all-purpose | |
| 1 1/4 | teaspoons | nutmeg | ground |
| 1 1/4 | teaspoons | cinnamon | ground |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | cloves | ground |
| 1/2 | teaspoon | allspice | ground |
| 1 | each | egg | |
| 3/4 | cup | brown sugar | packed |
| 1/2 | cup | honey | |
| 1/2 | cup | dark molasses | |
| 1/2 | cup | almonds | slivered |
| 1/2 | cup | candied fruit | and peels, finely chopped |
| lemon | glaze | optional |
Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice.
In a large mixer bowl, beat the egg; add brown sugar and beat with an electric mixer on medium speed until fluffy.
Stir in honey and molasses.
Add dry ingredients to molasses mixture; beat until the mixture is well combined.
Stir in almonds and fruits and peels.
Cover; chill for several hours.
On floured surface, roll dough into a 14" square.
Cut into 3 1/2 x 2" rectangles.
Place 2 inches apart on greased cookie sheet. Bake at 375F for 12 to 14 minutes or until done.
Cool cookies about 1 minute; remove to wire rack.
While cookies are warm, brush with the Lemon Glaze, if desired.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 15mg | 1% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 0.0g | 2% |
| Sugars 8.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
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