3/4 c. brown sugar
1 c. dark honey
3 c. sifted all-purpose flour
1/2 tsp. baking soda
3 tsp. pumpkin pie spice
1 tsp. nutmeg
1/2 c. candied citron, finely chopped
1 egg white, beaten
1 Tbsp. lemon juice
1 Tbsp. candied citron, finely chopped
1 1/2 c. sifted confectioner’s sugar
In a large bowl, beat egg, brown sugar and honey. Add flour, baking so
pumpkin pie spice and nutmeg. Stir in candied citron. Cover and ch
ill 2 hours.
Preheat oven to 400°F. Grease cookie sheets. Roll dough into 2-inc
place on cookie sheet and flatten to 1/2-inch thickness, leav
ing 1 1/2 inches
Bake 10 minutes or until firm.
Meanwhile, make glaze. In a small bowl, stir together egg white, lemon
juice and candied citron. Mix in confectioner's sugar until smooth.
While still warm, brush cookies with glaze.
Calories: 200, Total Fat: 0.5g, Saturated Fat: 0g, Sodium: 40mg, Carbo
hydrates: 46g, Dietary Fiber: 1g, Protein: 3g
My H-E-B Texas Life Magazine, December 2012