Recipe - Nurnberger Cookies

1 cup Honey
One fourth cup Eggbeater or equiv.
1 teaspoon Grated lemon rind
One fourth teaspoon Cloves
One half teaspoon Nutmeg
Three fourths cup Brown sugar
1 tablespoon Lemon juice
2 Three fourths cup Flour
1 teaspoon Cinnamon
One half teaspoon Baking soda
Slivered almonds for
decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to One fourth " thick. Cut into 2" rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and One half cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in One fourth cup powdered sugar and brush lightly over cookies
(when icing gets sugary, reheat slightly, adding a little water until clear
again).
Posted to recipeludigest Volume 01 Number 265 by "Lee Theis"
theis@geocities.com on Nov 17, 1997