Popular throughout Europe, these thin, candylike cookies are filled with fruits. Keep refrigerated between waxed paper in a cookie tin, because they'll soften if kept at room temperature. If desired, drizzle with melted bittersweet chocolate.
- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
Ingredients
Method
In small heavy saucepan, melt together sugar, butter and honey over medium heat. Increase heat to medium-high and bring to boil; boil, without stirring, until amber coloured, about 3 minutes.Stir in cream and salt; boil for 1 minute. Stir in almonds, cherries, mixed peel and currants. Drop by 1 tbsp (15 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets, pressing to flatten.
Bake in 375°F (190°C) oven, watching carefully during last few minutes, until browned, 6 to 8 minutes. Let cool on pans on racks for 2 minutes; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 4 mg
- Protein 1 g
- Calories 71.0
- Total fat 5 g
- Potassium 46 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
