Foreign
Christmas Cookies

• 3 cups honey
• 2 1/4 cups firmly packed brown sugar
• 3 eggs, beaten
• 1 tablespoon grated lemon rind
• 3 tablespoons lemon juice
• 8 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 tablespoon ground allspice
• 1 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 cup diced candied citron
• 1 cup chopped pecans
• Sliced almonds
• Glaze (recipe follows)

Bring honey to a boil in a large Dutch oven; remove from heat, and cool slightly. Stir in sugar, beaten eggs, lemon rind, and juice.

Combine flour, soda, and spices in a large mixing bowl; gradually add to honey mixture, stirring well. Stir in citron and pecans, blending well. Cover and chill overnight.

Shape dough into 1-inch balls; place 2 inches apart on greased cookie sheets. Gently press balls to 1/4 inch thickness with bottom of a glass dipped in cool water. Gently press an almond slice in center of each cookie. Bake at 400° for 10 minutes. Remove cookies sheets from oven. Brush glaze over cookies, and remove to wire racks to cool.

Yield: about 14 dozen.

Glaze:

• 1 1/2 cups sugar
• 3/4 cup water
• 1/3 cup sifted powdered sugar

Combine 1 1/2 cups sugar and water in a small heavy saucepan; cook over low heat, stirring until sugar dissolves. Cook over high heat, without stirring, until mixture reaches thread stage (230°). Remove from heat; stir in powdered sugar, mixing well. Place over low heat, if necessary, to maintain basting consistency.

Yield: glaze for about 14 dozen cookies.

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