Total TimePrep: 25 min. Bake: 25 min. + cooling
This recipe is absolutely delicious. The bars came out soft moist and fragrant… I’m going to make another one tomorrow to fill my house up with this wonderful smell gingerbread and have it on Christmas morning.
I'd never heard of this cookie before, but the recipe included a lot of ingredients we like, so my daughter and I decided to try it while doing our Christmas baking. Glad we did! It is delicious. I call it a cross between gingerbread and fruitcake, even though there is no ginger in it. We made our own candied lemon and orange peel for the first time, which was easy and came out better than any store bought I have had. I didn't have anise extract, so I substituted ground anise seed instead. The only thing I am unsure about with the recipe is the glaze. My glaze was still warm when I spread it on the warm bars. It soaked into the bars a bit and dried clear and shiny, not white and powdery. I'm sure I'll be making these again, and next time, I'll make the glaze first and give it time to cool. This is a special cookie. Thanks for sharing!
This is not the traditional way of making these, you forgot about the fact that this dough has to be stiffened with flour which takes some massive arm strength. I should know I've helped my mom make this recipe since I could walk and hold a mixing spoon. This isn't one of those make the dough and stick in the over and that's also not how you make the glaze, my mom has always used powder sugar and water. I've also watched my older brother break a WOODEN spoon mixing this for my mom. Also to the commenter at the beginning of this who said it came from her great-grandma's cook book she made it seem like she was the only one that could make these.
I have been looking for this original recipe for a very long time. Thanks for sharing. It is delicious.