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Title: Brown Cookies
Categories: Cookie Dessert
Yield: 60 Cookies
| 2/3 | c | Molasses |
| 2 1/2 | tb | Honey |
| 1/2 | c | Lard |
| 3/4 | c | Sugar |
| 4 | c | All purpose flour |
| 2 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 2 | Eggs, lightly beaten | |
| 1 1/3 | c | Whole blanched almonds |
| 1 | c | Diced candied lemon peel |
| 1 | Egg yolk |
Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes.
In a large bowl combine flour, salt, baking soda, and baking powder. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night).
Preheat the oven tp 400 degrees F.
Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size. Place on a greased baking sheet. Beat egg yolk with 2t water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920 on Kook-Net recipe network
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