CRUNCHY SPICE COOKIES

Crunchy Spice Cookies image

Provided by Victoria Granof

Yield Makes about 7 dozen

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter or margarine, softened
1/4 cup packed dark brown sugar
1 cup orange blossom honey
2 egg whites (kept separate)
3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped candied orange peel (*to make your own refer to the recipe available in the book)
1 cup unblanched whole almonds

Steps:

Preheat the oven to 375 degrees. Grease a baking sheet.
In a large bowl, cream the butter or margarine with the brown sugar and honey. Add 1 of the egg whites and mix until evenly blended. Sift together the flour, baking soda, salt, and spices into another bowl and add the butter mixture, stirring until the dough is smooth and no longer sticky.
Turn the dough out onto a lightly floured work surface and knead in the orange peel and almonds until evenly dispersed. Divide the dough into 3 pieces and form each piece into a log that is 8 inches long by 2 inches thick. Place the logs 3 inches apart on the greased baking sheet. Beat the remaining egg white lightly and brush the tops of the logs with it.
Bake the logs for 20 to 25 minutes, or until firm to the touch. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 325 degrees. Slice the logs 1/4 inch thick and lay the cookies on the baking sheet. Return to the oven for another 15 to 20 minutes to dry them out. The cookies will become crisp as they cool, so don't overbake them. Cool on a rack.