German Christmas Cookies
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INGREDIENTS 1 cup honey
3/4 cup brown sugar, firmly packed
1 medium egg, beaten
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup almonds, finely chopped
1/3 cup candied citron, finely chopped
1 cup plus 2 tablespoons sifted powdered sugar
1/4 cup plus 1 tablespoon rum or water
Candied cherry halves
Whole blanched almondsHeat honey in medium saucepan just until warm. Add brown sugar, egg and lemon juice; stir well.
In a large mixing bowl, sift together flour, soda, salt and spices. Add honey mixture, almonds and citron. Stir until blended.
Divide dough into fourths; cover and chill overnight.
Roll one portion of the dough to 1/4 inch thickness on a heavily floured surface. (Keep other portions chilled until ready to use.) Cut dough with 2-1/2 inch round cutter. Place cookies 2 inches apart on a cookie sheet. Gently press a candied cherry half in the center of each and arrange 5 almonds radiating from the center of each cherry.
Bake at 375 degrees for approximately 12 minutes. Remove and place cookies on wire racks.
In a bowl, combine sugar and rum; stir. Brush over warm cookies and let cool. Repeat all with rest of dough portions.
Store in airtight container. Cookies get softer within 2 weeks.