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Honey Dipped Christmas Cookies |
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| Ingredients |
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8 cups Flour
1 tsp Baking Soda
2 tsp Baking Powder
1 1/2 Oil
1/2 cups shortening
3/4 orange juice
1/4 cup Brandy
2 tsp grated Orange Rind
2 cups Honey
2 cups Sugar
2 cups Water
1 1/2 cups finely chopped Walnuts
1 tsp Cinnamon
1/2 tsp Cloves
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| Preparation |
| Sift together flour, soda and baking powder into a kneading basin, and make a well in the center. Blend the remaining ingredients at high speed in a food processor or blender. Pour the mixture into the well. Gradually incorporate the flour from the sides of the well into the liquid and knead lightly until a soft and greasy dough is formed. Avoid overkneading. On a wooden surface, roll out the dough into a 1/3 inch thick sheet. Use cookies cutters to cut out the dough into ovals, squares or rounds. Arrange them on ungreased baking sheets and decorate the tops by drawing and pressing the prongs of a fork across the surface. Bake in a 350°F oven for about 30 minutes or until golden browned. Meanwhile, combine the syrup ingredients into a large pan and bring them to a boil. Decrease the heat and simmer for 7 minutes. Skim off the froth and pour the syrup ingredients into a large pan and bring them to a boil. Decrease heat and simmer for 7 minutes. Skim off the froth and pour the syrup over cookies as soon as they come out the oven. When all the syrup is absorbed, turn them over and allow to cool completely. Mix together walnuts, cinnamon and cloves in a bowl. Picking up, one cookie at a time, turn them over and sprinkle the tops with the walnut mixture. Place the cookies on a serving dish and keep covered with plastic wrap to prevent from drying out. They keep well in room temperature up to 3 weeks. |
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