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Swiss Honey Almond Cookies Recipe
|Honey||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Grated lemon zest||1 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground anise||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Honey almond filling||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||4 Teaspoon|
Calories 224 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.6%
Saturated Fat 0.17 g0.86%
Trans Fat 0 g
Cholesterol 17.6 mg
Sodium 134 mg5.6%
Total Carbohydrates 41 g13.7%
Dietary Fiber 2.4 g9.5%
Sugars 22.9 g
Protein 4 g8.4%
Vitamin A 0.5% Vitamin C 2.5%
Calcium 4.5% Iron 7%
*Based on a 2000 Calorie diet
2. Preheat oven to 350°F. Between pieces of generously floured wax paper, roll out each piece of dough to make a 10 x 6-inch rectangle. Cut dough rectangles in half lengthwise to make two 10 x 3-inch strips from each large rectangle.
3. Place one fourth of filling lengthwise in a mound down center of each strip. Moisten lengthwise edges of pastry. Lift pastry edges of one strip to cover filling and overlap slightly; roll over, seam side down. Repeat with remaining strips to make 4 rolls. Cut each roll crosswise into 12 cookies. Place cookies, seam side down, 2 inches apart on well-greased baking sheets.
4. Bake 20 minutes, or until edges begin to brown. Remove cookies to racks immediately.
5. Meanwhile, stir together powdered sugar and lemon juice to make a glaze. Brush glaze over hot cookies as soon as they have been removed to racks. Let cool completely. Store in a tightly covered container. Cookies are best if allowed to ripen 3 or 4 days before serving.