Sugar Crisps Recipe
Ingredients
| Soft butter | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1/3 Cup (16 tbs) | |
| Eggs | 2 Small | |
| Grated rind of 1 lemon | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Seedless raisins | 1/4 Cup (16 tbs) | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
| Cherries | 1/4 Cup (16 tbs), candied | |
| 1/4 cup each of finely diced candied orange peel and angelica or citron | ||
| Honey | 3 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
Directions
Cream butter and sugars.
Add eggs, one at a time, beating until light after each addition.
Add grated lemon rind and flour.
Drop by teaspoonfuls onto greased cookie sheets.
Spread thin with silver knife dipped into cold water.
Mix remaining ingredients and top each cookie with a small mound of mixture.
Bake in preheated moderate oven (375°F.) for 8 minutes, or until lightly browned.
Add eggs, one at a time, beating until light after each addition.
Add grated lemon rind and flour.
Drop by teaspoonfuls onto greased cookie sheets.
Spread thin with silver knife dipped into cold water.
Mix remaining ingredients and top each cookie with a small mound of mixture.
Bake in preheated moderate oven (375°F.) for 8 minutes, or until lightly browned.
Chef
