Whole Wheat Citrus Spice Cookies Recipe
Ingredients
| Candied lemon peel | 1/2 Cup (16 tbs), diced | |
| Candied orange peel | 1/3 Cup (16 tbs), diced | |
| Currants | 1/2 Cup (16 tbs) | |
| 1 jigger (2 cL) rum | ||
| Honey | 1 Cup (16 tbs) | |
| Molasses | 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Blanched almonds | 3 Cup (16 tbs) | |
| Whole | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| 1/4 teaspoon each allspice and ginger | ||
| 1/8 teaspoon each cloves and mace | ||
| Blanched almonds | 1 1/2 Cup (16 tbs), chopped | |
| Powdered sugar | 1 1/2 Cup (16 tbs) (For the icing) | |
| Lemon juice | 8 Tablespoon (For the icing) | |
Directions
In small nonmetal bowl, combine candied lemon peel, candied orange peel, currants, and rum.
Stir to distribute rum.
Cover and let stand at room temperature for 1 hour.
Combine honey and molasses in heavy saucepan.
Bring to boil, stirring occasionally.
Remove from heat and allow to cool.
Beat in eggs.
Stir in ground almonds, whole-wheat flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, mace, and chopped almonds.
Stir or knead into a rather tacky dough.
Grease and flour a 13 x 17-inch (33 x 43 cm) baking pan (sides should be at least 1 inch (2 1/2 cm) high), or 2 baking pans, each 9 x 13 inches (23 x 33 cm) in size.
Lightly oil hands and pat dough into pan.
Bake at 400°F. (200°C) for about 20 minutes, or until lightly browned.
Remove from oven and let cool.
Prepare icing by combining powdered sugar and enough lemon juice to make an icing of drizzling consistency.
Drizzle evenly over baked, uncut cookies.
Let stand at room temperature, uncovered until icing dries.
When dry, cover tightly with plastic wrap or foil and store, unrefrigerated, for 1 to 2 days.
Cut into 1 x 2-inch (2 1/2 x 5-cm) bars.
Stir to distribute rum.
Cover and let stand at room temperature for 1 hour.
Combine honey and molasses in heavy saucepan.
Bring to boil, stirring occasionally.
Remove from heat and allow to cool.
Beat in eggs.
Stir in ground almonds, whole-wheat flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, mace, and chopped almonds.
Stir or knead into a rather tacky dough.
Grease and flour a 13 x 17-inch (33 x 43 cm) baking pan (sides should be at least 1 inch (2 1/2 cm) high), or 2 baking pans, each 9 x 13 inches (23 x 33 cm) in size.
Lightly oil hands and pat dough into pan.
Bake at 400°F. (200°C) for about 20 minutes, or until lightly browned.
Remove from oven and let cool.
Prepare icing by combining powdered sugar and enough lemon juice to make an icing of drizzling consistency.
Drizzle evenly over baked, uncut cookies.
Let stand at room temperature, uncovered until icing dries.
When dry, cover tightly with plastic wrap or foil and store, unrefrigerated, for 1 to 2 days.
Cut into 1 x 2-inch (2 1/2 x 5-cm) bars.
Chef
