Foreign
Christmas Cookies

• 1 egg, beaten
• 1 cup firmly packed brown sugar
• 1/2 cup molasses
• 1/2 cup honey
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3/4 cup chopped candied cherries
• 1/2 cup toasted slivered almonds
• Lemon Frosting

Combine egg and brown sugar in a large mixing bowl; mix well. Stir in molasses and honey, and set aside.

Combine flour, soda, salt, and spices in a medium mixing bowl. Combine 1 cup flour mixture, cherries, and almonds, tossing to coat; set aside. Add remaining flour mixture to molasses mixture, stirring well; fold in cherry and almond mixture.

Press dough into a greased 15 x 10 x 1 inch jellyroll pan. Bake at 300° for 40 minutes. Cool in pan on a wire rack. Spread Lemon Frosting evenly over surface; cut into 3 x 1 inch bars.

Yield: about 4 dozen.

Lemon Frosting

• 2 cups sifted powdered sugar
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 2 tablespoons water

Combine all ingredients in a small bowl; blend well.

Yield: frosting for about 4 dozen bars.

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