Holiday cookies my mother made every year as I was growing up. They are soft and delicious.
- 1 ½ cup honey
- 1 cup dark brown sugar firmly packed
- 1 cup butter
- 1 tablespoon cinnamon
- 2 teaspoon baking soda
- 1 ½ teaspoon clove
- ¼ cup finely chopped blanched almonds – use your blender to get this super fine
- 2 tablespoon candied citron (I omit these)
- 2 tablespoon finely chopped preserved ginger (I just use powdered ginger)
- 1 egg
- 6 cups un-sifted all purpose flour
- 2 egg whites
- 2 cup confection sugar
- 1 teaspoon white vinegar
- Food coloring
In large saucepan, combine honey, brown sugar and butter. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to boiling.
Pour into large bowl; cool stirring occasionally, until mixture is lukewarm- about 45 minutes.
With a wooden spoon, stir in cinnamon, soda, and cloves. Then stir in almonds, citron, ginger, and the egg until well blended. Gradually stir in flour until well combined dough will be very stiff.
Refrigerate the dough overnight, covered, or as long as a week.
Preheat oven to 375°. Lightly grease cookie sheets.
Remove one quarter of dough from refrigerator, and roll out on lightly floured surface to a 10-inch square about ¼ inch thick.
With 2 or 3 inch cookie cutter, cut into desired shapes with spatula, place 1 inch apart on prepared cookie sheet. Re-roll trimmings, and cut out.
Bake 8-10 minutes, or until cookies are lightly browned then remove cookies to wire rack; let cool completely.
Repeat with remaining dough.
Make frosting: in medium bowl, with electric mixer at medium speed, beat egg whites with sugar and vinegar until thick and soft peaks form when beater is slowly raised.
Remove three fourths of icing, and divide into 3 small bowls. Tint icing in one bowl.
Decorate cookies with pastry bags and writing tip.
To store cookies: When frosting is dry, store in a plastic container with tight-fitting lid, or in a cookie jar. Place a piece of bread or apple in container. This allows the cookies to soften. Store at least 2 weeks, to mellow.