Served as snacks. Vegetarian dish.

German

1/4 cup Butter

1/3 cup firmly packed light Brown Sugar

2 Tablespoons Honey

2 Tablespoons light Corn Syrup

1 Tablespoon Heavy Cream

3/4 cup sifted Cake Flour (Not Self Rising Flour)

1/4 teaspoon Salt

1 cup blanched slivered Almonds

3 ounces candied Orange peel, finely chopped

CHOCOLATE GLAZE

3 ounces semisweet Chocolate pieces

3 Tablespoons Butter

FOR THE CHOCOLATE GLAZE:- Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water. Remove from heat and stir until chocolate is melted. Blend in butter. This will also glaze one 8-inch tubed cake. Triple the recipe for the cookies. FOR THE COOKIES: 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 350°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. When chocolate is almost set, draw wavy lines through glaze. About 2 dozen cookies.

Preparation time: 15 minutes

Cooking time: 25 minutes

Yields: 2 dozens

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