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Basel Honey-spice Cookies (basel Leckerli)

Make Basel Honey-spice Cookies (basel Leckerli) at home with Clover Honey, Granulated Sugar, Kirsch Or Orange Juice, Ground Cinnamon, and Lemon. Serves 50. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2/3 cup
• 2/3 cup
• 1 tbsp
• 2 1/2 tsp
• 1
• 1/4 cup
• 1/4 cup
• 2/3 cup
• 2 1/4 cup
• 1 1/2 cup
• 1/8

Method (preview)

1. 1

   Heat the oven to 350F.

2. 2

   Generously grease two 10-by-14-inch or larger baking shets.

3. 3

   Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat.

4. 4

   Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not boiling.

5. 5

   Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until completely incorporated.

6. 6

   If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be careful not to overflour.

7. 7

   Set the mixture aside until cooled to barely warm.

8. 8

   Sprinkle a work surface generously with flour.

9. 9

   Divide the dough in half.

10. 10

    Roll out half of dough into an 8 1/2-by-13-inch rectangle, frequently running a spatula under the dough and dusting the work surface.

11. 11

    As needed, also dust the top of the dough and the rolling pin with flour.

12. 12

    Transfer the dough to a prepared baking sheet.

13. 13

    Repeat with the second half of the dough. Prick the dough lightly all over with the tines of a fork.

14. 14

    Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on the edges; avoid overbaking, as cookies will become crunchy and hard.

15. 15

    When just cool enough to handle, transfer the rectangles to a cutting board and cut away any uneven, dry edges using a large serrated knife.

16. 16

    Deeply score the rectangles, but do not cut completely through the surface, lengthwise and crosswise, to yield 1-by-2 1/2-inch bars.

17. 17

    Return the scored rectangles to the baking sheets.

18. 18

    In a small saucepan stir together the powdered sugar, vanilla, and 3 tablespoons of water until thoroughly blended.

19. 19

    Bring the mixture to a boil, stirring.

20. 20

    Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent.

21. 21

    Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over the entire surface.

22. 22

    Let stand until the glaze sets and turns white again, about 1 hour.

23. 23

    Bend the rectangles to break apart or cut through the score marks to separate into bars.

24. 24

    Let stand until the glaze is dry and hard.

25. 25

    Pack airtight.

26. 26

    Store for up to 3 weeks or more.

27. 27

    [THE BALTIMORE SUN; November 25, 1990]