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by Sally Bernstein

Makes 10 dozen cookies

8 cups flour, pre-sifted all purpose
½ tsp. soda
1½ tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg

1½ cups honey
2 cups dark brown sugar
¼ cup water

1½ cups dried orange peel
1½ cups citron
½ cup flour (for fruit)

2 eggs, slightly beaten
2 cups pecans/almonds, chopped fine

Place flour, soda and spices in a bowl. Boil honey, brown sugar and water in a copper pot for 5 minutes. Cool. Lay the dried fruit on wax paper and flour until fruit is no longer sticky. Add flour mixture, eggs, fruit, honey mixture and nuts to a mix master and blend well. I divide my ingredients in half and mix in two bowls as the mixture gets quite sticky. I recommend using a Kitchen Aid or other sturdy mixer.

Roll on lightly floured board to ¼” thickness. Cut into rectangular strips. Bake on greased baking sheets in a moderate 350° oven for 10-15 minutes, or until brown. 

When cool, cookies will be quite hard.

Optional: cover with transparent icing.

Transparent Icing

2 cups confectioners’ sugar
3 Tbsp. boiling water
1 tsp. vanilla

Combine sugar, water and vanilla. Beat thoroughly. Place cookies top side down in the icing, remove and let cool. Icing will harden.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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