Swiss Christmas Cookies
|Strained honey||1 1⁄4 Cup (20 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||2 Cup (32 tbs)|
|Fruit juice||1⁄4 Cup (4 tbs)|
|Grated orange rind||1|
|Grated lemon rind||1|
|Unblanched almonds||2 Cup (32 tbs), chopped|
|Cake flour||10 Cup (160 tbs)|
|Baking powder||4 Teaspoon|
Melt honey and shortening together over hot water.
Add sugar and fruit juice and stir until dissolved.
Add grated rinds of orange and lemon, chopped almonds, and the dry ingredients which have been sifted together.
Chill in refrigerator.
The dough may be kept several days to ripen or used at once.
Roll about 1/8 of an inch thick and cut in strips about 2 by 2 1/2 inches in size.
Bake in a slow oven (300Â°F.) 20 minutes.
While still warm, frost with Confectioners' Icing.