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4 cups flour 1/2 cup sugar 1 1/4 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1 tsp. freshly ground pepper (optional) 3/4 cup light molasses 1/2 (1 stick) butter 2 eggs, beaten 1 cup walnuts or almonds, finely chopped …
1 cup butter 1 1/4 c powdered sugar 3 eggs 1/4 Tbsp. vanilla extract or grated rind from 1/2 lemon 1 1/2 c ground almonds or hazelnuts 3 c flour Cream butter and gradually add sugar. Beat in eggs one at a time. Add the …
1 egg
3/4 cup brown sugar
1/2 cup honey
1/2 cup dark molasses
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup slivered almonds
1/2 cup candied mixed fruit peel, finely chopped
In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel.
Cover or wrap dough, and chill overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2×3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until firm.
While still warm, brush the cookies with Lemon Glaze