From Sandi's Recipe File

Presents

"Nurnbergers"

Recipe Source:
International Favorites (Card 7)
from The Betty Crocker Recipe Card Library

Serving Size: Makes about 5 dozen

Amount Ingredient

1 cup honey

3/4 cup brown sugar (packed)

1 egg

1 teaspoon grated lemon peel

1 tablespoon lemon juice

2 3/4 cups flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/3 cup cut-up citron

1/3 cup chopped nuts

Blanched almond halves

Candied cherries or citron

Glazing Icing:

1 cup granulated sugar

1/2 cup water

1/4 cup confectioners' sugar

Preparation Instructions:

In saucepan, heat honey to boiling. Cool thoroughly. Stir in sugar, egg, lemon peel and juice. Mix in remaining ingredients except almond halves, cherries and icing. Cover; chill at least 8 hours.
Heat oven to 400 degrees. Roll small amounts of dough at a time 1/4 inch thick on lightly floured cloth-covered board. (Keep remaining dough chilled.) Cut dough into 2 inch rounds. Round up each round a bit toward the center; place almonds halves around edge and candied cherry in center.
Bake 10 to 12 minutes or until no imprint remains when touched. Brush icing lightly over cookies; immediately remove from baking sheet. Cool. About 5 dozen cookies.
Glazing Icing: Mix 1 cup granulated sugar and 1/2 cup water. Cook over medium heat to 230 degrees or just until small amount spins 2 inch thread. Remove from heat; stir in 1/4 cup confectioners' sugar.

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