Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 75 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Pecans
- 1/2 lb Citron
- 1 Lemon; juice & peel of,
GLAZE
Preparation
From: albersa@aztec.inre.asu.edu (ANN ALBERS) Date: 25 Dec 1994 11:45:45 -0500 These are good & chewy & VERY Sweet! In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4" thick. Press to whithin 1" of edge of sheet. Bake on middle rack of preheated 350! oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1" x 2" strips. Drizzle glaze over cookies. For glaze, I combine 2 c powdered sugar with enough milk to make it of drizzling consistency (about 4-6 T) and a dash of lemon, orange or almond extract, or all three if Im in the mood for flavor! REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH 3 DAYS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
