A chewy, honey-flavored cookie with raisins and nuts.
- 3/4 cup packed brown sugar
- 1 egg
- 1 cup honey
- 1 tablespoon grated lemon peel
- 1 teaspoon lemon juice
- 2 3/4 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 1/2 cups California golden raisins
- 1/2 cup mixed candied fruits
- 1 cup blanched slivered almonds, toasted
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1/2 cup citron
- Lemon Glaze
- 1 cup sifted powdered sugar
- 1 1/2 tablespoons lemon juice
In mixer, beat sugar and egg until smooth and fluffy. Add honey, lemon peel and juice; beat well. Sift dry ingredients; gradually mix into egg-sugar mixture on low speed. Stir in raisins, fruits and nuts. Spread batter into greased 15×10-inch baking pan. Bake in 375°F oven 20 minutes or until lightly browned.
Meanwhile in a small bowl, combine powdered sugar and lemon juice to make a thin glaze. Cool cake slightly and brush with glaze. Cool completely; cut into diamonds. Decorate with candied cherries and slivers of citron. Store in covered container up to 1 month.
Nutrition Facts Per Serving
Calories 200 (12% from fat); Total Fat 3g (sat 0g, mono 2g, poly 1g, trans 0g ); Cholesterol 10mg; Protein 3g; Carbohydrate 43g; (Dietary Fiber 1g; Sugars 29g; ); Iron 1mg; Sodium 45mg; Calcium 30mg; Potassium 164mg
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