â…“ cup strained honey
½ cup brown sugar
l½ teaspoons lemon juice, fresh, canned, or frozen
l½ cups flour, enriched all-purpose
¼ teaspoon baking soda
â…› teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
â…“ cup seedless raisins, chopped
¼ cup candied pineapple, chopped
¼ cup shelled walnuts, chopped
Heat honey in small saucepan till it just comes to a boil; remove from heat, add sugar and stir until thoroughly dissolved, Beat egg in 2-quart bowl until light and fluffy; add lemon juice and honey-sugar mixture; blend well. Sift flour; measure, add soda, salt, cinnamon, nutmeg and cloves; sift into bowl containing the egg-sugar mixture; then add raisins, pineapple and walnuts; mix all together well. Chill thoroughly for 3 to 4 hours or overnight. Roll out ¼ inch thick on lightly floured board. Cut into bars about 1 to 3 inches. Bake in moderate oven, 375°, for 12 to 15 minutes until lightly browned. Cool. If desired, frost with confectioners’ frosting. Makes about 3 dozen.
Fruit cookie dough can be used to make Santas. To make Santa Claus cookies:
Cut dough into 3¾ inch rounds with cookie cutter and place on well-greased cookie sheet about 2 inches apart. Cut 2 inch triangles and press onto rounds to form Santa’s cap. Bake as directed. Cool. Frost Santa’s cap with white confectioners’ frosting, then sprinkle peak with red decorating sugar; add white beard of frosting, sprinkle with shredded coconut. With small bits of frosting attach raisin eyes, red gumdrop nose, strip of gumdrop for mouth. Makes about 12 Santas.