| 1 | Spices and candied fruit are in these chewy cookie squares. |
| 2 | note: when unsifted flour is called for, fluff up the flour in the sack orcontainer with a fork before measuring. |
| 3 | preheat oven to 375°F. |
| 4 | combine honey and sugar in a small saucepan. |
| 5 | Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly. |
| 6 | sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. |
| 7 | Add almonds, candied orange and lemon peels; mix to coat. |
| 8 | add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. |
| 9 | Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly. |
| 10 | roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than ?inch thick, keeping edges as even as possible. |
| 11 | Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; removesecond piece of wax paper. |
| 12 | Brush top lightly with milk. |
| 13 | bake in 375°F oven for 15 minutes or until golden brown. |
| 14 | Remove cookie sheet to wire tack. |
| 15 | Trim edges of cookie dough; cut into 2-inch squares. |
| 16 | make glaze. |
| 17 | Brush quickly over warm leckerli. |
| 18 | (do not make syrup until leckerli are out ofthe oven or syrup will harden>) decorate with candied red cherry halves and angelica leaves. |
| 19 | Glaze will harden and turn white. |
| 20 | ~=>glaze: combine ?cu granulated sugar and 3 tablespoons water in saucepan. |
| 21 | Cook about 5 minutes or until it registers 235°F on candy thermometer. |
| 22 | Brush glaze on cookies while both are still warm. |
