|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||1 Teaspoon|
|Dark honey||1 Pound|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Powdered ginger||1 Teaspoon|
|Filberts/Other nuts except peanuts||2 Cup (32 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs)|
|Salad oil||4 Tablespoon|
1 Preheat the oven to 350° F.
2 Lightly grease a cookie sheet.
3 In a bowl, sift the flour, salt and baking powder together.
4 Create a well in the center and drop the eggs and oil into it.
5 Gently work into the flour, mixing until a dough is formed.
6 Breaking off the pieces of dough, roll into pencil-thick strips.
7 Cut into even 1/2-inch pieces.
8 On the prepared cookie sheet, arrange the pieces.
9 Bake for 20 minutes or until browned.
10 Allow to cool.
11 In a pan, add the honey, brown sugar, ginger and nutmeg.
12 Cook gently for 15 minutes.
13 Carefully drop the baked dough into the pan and cook for 5 minutes.
14 Add in the nuts and cook for another 10 minutes, stirring frequently.
15 On a wet surface, drop a little bit of mixture to test, if it holds together, it's done, if not, cook until it does.
16 On a wet board, turn out the the mixture and allow to cool until easy enough to handle.
17 Slightly moisten your hands and carefully shape into 3-inch balls.
18 Decorate with the candied cherries and serve.