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Brown Cookies

Author/Submitted by: Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920 on Kook-Net recipe network
Servings: 60
Categories: Cookies / Desserts / Nuts

2/3  cup  Molasses
2 1/2  tablespoons  Honey
1/2  cup  Lard
3/4  cup  Sugar
4  cups  All-purpose flour
2  teaspoons  Cinnamon
1/4  teaspoon  Salt
1  tablespoon  Baking powder
1/2  teaspoon  Baking soda
2    Eggs, lightly beaten
1    Egg yolk
2  teaspoons  Water
1 1/3  cups  Blanched almond, whole
1  cup  Candied lemon peel, diced

1. Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes.

2. In a large bowl combine flour, cinnamon, salt, baking powder, and baking soda. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night).

3. Preheat the oven to 400 degrees F.

4. Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size. Place on a greased baking sheet. Beat egg yolk with water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it.

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