Ingredients:
the cake:
- 1/2 cup honey
- 1/2 cup molasses
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon of lemon juice
- 1 teaspoon of grated lemon rind
- 2 3/4 cup sifted flour
- 1/2 tbs baking soda
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cloves
- 1 teaspoon of ground allspice
- 1 teaspoon of ground nutmeg
- 1/3 cup citron (chopped)
- 1/3 cup nuts (chopped)
the icing:
- 1 cup sugar
- 1/2 cup water
- 1/4 cup confectioners sugar
Directions:
- Mix the honey and molasses; bring to a boil.
- Remove from the heat and cool thoroughly.
- Stir in the brown sugar, egg, lemon juice, and lemon rind.
- Sift together the flour, baking soda, and spices. Stir into the honey-molasses mixture.
- Mix in the citron and nuts.
- Chill the dough overnight.
- Roll a small amount at a time, keeping the rest chilled.
- Roll out to 1/4 inch thickness and cut into oblongs1 1/2 x 2 1/2 inches.
- Place about 1 inch apart on a greased baking sheet.
- Bake in a 400 F (moderate/ hot) oven for 10 to 12 minutes until, when touched lightly, no imprint remains.
- While the cookies bake, make the Glazing Icing.
- Boil together the sugar and water until the first indication of a thread appears (230F). Remove from the heat. Stir in the confectioners' sugar. Brush the hot icing thinly over the cookies. (When the icing getssugary, reheat slightly, adding a little water until clear again.)
