1 c Honey
1/4 c Egg substitute
1 ts Lemon zest; grated
1/4 ts Cloves
1/2 ts Nutmeg
3/4 c Brown sugar
1 tb Lemon juice
2 3/4 c Flour
1 ts Cinnamon
1/2 ts Baking soda
Slivered almonds;
- for decoration (optional)
Icing:
1 c Sugar
1/2 c Water
1/4 c Powdered sugar
Mix honey, sugar, egg substitute, lemon juice, and zest. Blend dry
ingredients. Stir in. Chill overnight.
Heat oven to 400°F. Roll out small amount of dough at a time to 1/4"
thick. Cut into 2" rounds. Place on non-stick cookie sheet, place a
slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing.
Icing:
Boil 1 cup sugar and 1/2 cup water until first indication of a thread
appears (230°F). Remove from heat and stir in 1/4 cup powdered sugar
and brush lightly over cookies (when icing gets sugary, re-heat
slightly, adding a little water until clear again).
