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|Butter||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||2 Tablespoon|
|Heavy cream||1 Tablespoon|
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Candied orange peel||3 Ounce, finely chopped|
|Chocolate glaze||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3117 Calories from Fat 1464
% Daily Value*
Total Fat 164 g252.2%
Saturated Fat 58 g290.2%
Trans Fat 10.8 g
Cholesterol 141.5 mg
Sodium 1374.5 mg57.3%
Total Carbohydrates 408 g136%
Dietary Fiber 32.7 g130.7%
Sugars 239.9 g
Protein 42 g83.4%
Vitamin A 39.7% Vitamin C 193.2%
Calcium 54.6% Iron 29.8%
*Based on a 2000 Calorie diet
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2-inch rounds.
Bake at 350Â°F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.) Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze I.
When chocolate is almost set, draw wavy lines through glaze.