German Christmas Cookies (Nurnberger)

Gold Medal German Christmas Cookies...

Nurnberger

1 cup honey
3/4 cup brown sugar
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon rind
2 and 1/2 cups Flour
1/2 tsp. soda
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1/3 cup chopped citron
1/3 cup chopped nuts
Whole almonds and citron for decorating

METHOD - 1. Allow the honey to come to a boil, then cool thoroughly.
2. Add the brown sugar, beaten egg, lemon rind and juice.
3. Sift the flour once before measuring.
4. Mix and sift the flour, soda, cinnamon, cloves, allspice and nutmeg, and stir into the honey mixture. Add chopped citron and nuts.
5. Allow to stand over night in ice box (they're now called refrigerators!).
6. In the morning roll out to about 1/2 inch thickness, shape into round cakes about 4 inches across.
7. Decorate with blanched almonds, arranged as the petals of a daisy, with a round piece of citron for the center, and bake.
8. Brush with glazing icing immediately upon from oven.
TIME - Bake 15 minutes.
TEMPERATURE - 400° F., moderately hot oven.
AMOUNT - 3 dozen Nurnberger.
(No further directions given).

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.