Ingredients Jump to Instructions ↓

  1. 2 cups 396g / 13oz Sugar

  2. 3 Eggs

  3. 1/2 cup 118ml Honey

  4. 5 cups 312g / 11oz All-purpose flour - divided

  5. 1 cup 237ml Candied citron

  6. 1/2 teaspoon 2 1/2ml Baking soda

  7. 2 teaspoons 10ml Ground cinnamon

  8. 1 teaspoon 5ml Ground cardamom

  9. 1 teaspoon 5ml Ground allspice

  10. 1 teaspoon 5ml Ground cloves Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Beat sugar and eggs at medium speed of a mixer until thick and pale (about 5 minutes). Add the honey; beat at medium speed 2 minutes or until well-blended. Place 1 cup flour and citron in food processor, and process until the citron is finely chopped. Spoon citron mixture into a large bowl; add remaining 4 cups flour, baking soda, and next 4 ingredients, stirring well. Add the flour mixture to the sugar mixture, stirring until well-blended (the dough will be stiff). Cover and chill 8 hours. Divide the dough in half; wrap half of the dough in plastic wrap, and chill. Roll remaining half to 1/4-inch thickness on a well-floured surface. Using a floured mold with 2-inch square imprints, press mold firmly into dough. Remove mold; cut cookie squares apart, and place on baking sheets coated with cooking spray. Cover with a towel, and let stand in a cool, dry place 12 hours or overnight to dry. Bake cookies at 300F for 13 minutes; let cool on wire racks. Repeat procedure with the remaining dough. Yield: about 90 cookies (serving size: 1 cookie).


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