|Butter||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||2 Tablespoon|
|Heavy cream||1 Tablespoon|
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Candied orange peel||3 Ounce, finely chopped|
|Chocolate glaze||1 Cup (16 tbs)|
Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2-inch rounds.
Bake at 350Â°F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.) Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze I.
When chocolate is almost set, draw wavy lines through glaze.