Honey Almond Stars

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground ginger
3/4 cup	177ml	Honey
1/2 cup	80g / 2.8oz	Firmly-packed brown sugar
1/2 cup	99g / 3.5oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1/2 teaspoon	2.5ml	Almond extract
2 cups	186g / 6.6oz	Almonds - ground fine in a food processor
1/4 cup	82g / 2.9oz	Light corn syrup
1		Lemon - juiced

Recipe Instructions

In a bowl, whisk together the flour, baking soda, salt and spices. In a large saucepan, heat 1/2 cup of the honey and sugars over low heat, stirring, just until sugars are dissolved. Remove pan from heat and let mixture cool slightly.

In a large bowl, beat together eggs and extract. Beat in honey mixture and stir in ground almonds. Stir in flour mixture to form a soft dough. Wrap dough in plastic and let stand at room temperature for 4 hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Divide dough into quarters and roll each flat to about 1/4-inch thick. Use star-shaped cookie cutters to cut cookies and transfer to baking sheets, rerolling scraps as needed.

Place cookies in oven and immediately turn down to 325 degrees. Bake for 15 to 20 minutes, or until firm.

Meanwhile, in a small saucepan, heat remaining 1/4 cup of honey, corn syrup and lemon juice until it reaches a boil, about 3 minutes. When cookies are ready, remove them from the oven and brush warm cookies with the warm glaze. Transfer sheets of cookies to racks to cool.

This recipe yiedls about 3 dozen cookies.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6329 broadcast 01-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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