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Add a photoServings: 12
Ingredients
- 1/2 c. Honey
- 1/3 c. Sugar
- 2 1/2 c. Unsifted flour see note
- 4 tsp Baking pwdr
- 1 tsp Grnd cinnamon
- 1 pch Nutmeg
- 1 pch Grnd cloves
- 2/3 c. Sliced almonds
- 3 Tbsp. Candied orange peel Finely minced
- 3 Tbsp. Candied lemon peel finely minced
- 1 x Egg
- 2 Tbsp. Kirsch Or possibly orange juice Lowfat milk Glaze (recipe follows) Candied red cherries halved For topping Angelica or possibly candied citron peel Cut into leaf shapes for topping
Directions
- NOTE: When unsifted flour is called for, fluff up the flour in the sack or possibly container with a fork before measuring.
- Preheat oven to 375. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, till honey thinks and sugar dissolves; cold slightly. Sift flour, baking pwdr, cinnamon, nutmeg and cloves into a large bowl. Add in almonds, candied orange and lemon peels; mix to coat. Add in cooled honey mix, egg and kirsch to flour mix; stir with wooden spoon till blended.
- Knead dough together with palm of hand till mix cleans side of bowl; shape into ball; flatten slightly. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
- Brush top lightly with lowfat milk. Bake in 375 oven for 15 min or possibly till golden. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares.
- Make Glaze. Brush quickly over hot Leckerli. (Don't make syrup till Leckerli are out of the oven or possibly syrup will harden) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white.
- Glaze: Combine 1/2 cu granulated sugar and 3 Tbsp. water in saucepan. Cook about 5 min or possibly till it registers 235 on candy thermometer. Brush glaze on cookies while both are still hot.
- Makes 2dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 185 | |
| Calories from Fat 15 | 8% |
| Total Fat 1.75g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 426mg | 18% |
| Potassium 61mg | 2% |
| Total Carbs 38.22g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 17.46g | 12% |
| Protein 3.68g | 6% |
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