Glazed Christmas Cookies
|All purpose flour||2 Cup (32 tbs)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Honey||2⁄3 Cup (10.67 tbs)|
|Egg||1 , well beaten|
|Vinegar||1⁄4 Cup (4 tbs)|
|Chopped mixed candied peel||1⁄2 Cup (8 tbs) (Finely Cut)|
|Finely chopped candied cherries||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Egg white||1 , slightly beaten|
|Red sugar||2 Tablespoon|
|Blanched almonds halves||2 Tablespoon|
Combine dry ingredients.
Cream butter, vanilla extract, almond extract, and honey; beat until fluffy and creamy.
Beat in egg and vinegar.
Stir in dry ingredients gradually: blend well.
Mix in candied fruits and coconut.
Chill dough several hours or overnight.
Shape one-fourth of dough at a time, leaving remaining dough in refrigerator.
Shape into balls 3/4 inch in diameter.
Place 2 inches apart on greased cookie sheets.
Grease bottom of glass and dip in flour.
Press cookies with glass, dipping it in flour as needed.
Brush surface of cookies with slightly beaten egg white; sprinkle with red sugar.
Arrange almonds in flower-petal pattern on each cookie.
Bake at 375° for 12 minutes.
Remove from sheets immediately.