Foreign
Christmas Cookies

• 1 cup honey
• 3/4 cup firmly packed brown sugar
• 1 egg, beaten
• 1 tablespoon lemon juice
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup finely chopped almonds
• 1/3 cup finely chopped candied citron
• Candied red cherry halves
• Whole blanched almonds
• 1 cup plus 2 tablespoons sifted powdered sugar
• 1/4 cup plus 1 tablespoon rum or water

Heat honey in a medium saucepan just until warm. Add brown sugar, egg, and lemon juice, stirring well.

Sift together flour, soda, salt, and spices in a large mixing bowl. Add honey mixture, almonds, and citron; stir until blended. Divide dough into fourths; cover and chill overnight.

Roll one portion of dough to 1/4 inch thickness on a heavily floured surface; keep remaining dough chilled until ready to use. Cut dough with a 2 1/2 inch round cutter; place 2 inches apart on a greased cookie sheet. Gently press a candied cherry half in center of each and arrange 5 almonds radiating from center of each cherry. Bake at 375° for 12 minutes or until golden brown. Remove to wire racks.

Combine powdered sugar and rum; stir until blended. Brush rum mixture evenly over warm cookies. Let cool completely. Repeat procedure with remaining dough. Store in an airtight container.

Yield: about 2 dozen.

Note: When first baked, cookies are hard and crunchy. They are typically stored in an airtight container for 2 weeks to soften, although they may be eaten earlier, if desired.

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