Swiss Honey Spice Cookie Bars

Ingredients

2/3 cup clover honey
2/3 cup granulated sugar
1 tablespoon Kirsch (cherry brandy) or orange juice
2 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
finely grated peel (yellow part only) of one large lemon
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel
2/3 cup finely chopped blanched slivered almonds
2 1/4 cup all-purpose or unbleached white flour (or more)
1 1/2 cup powdered sugar
1/8 teaspoon vanilla extract

1. Preheat the oven to 350F degrees.

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

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

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

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

6. Stirring vigorously, gradually add 2 1/4 cups of flour to the pan; the mixture will become very
stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be
careful not to over-flour.

7. Set the mixture aside until cooled to barely warm.

8. Sprinkle a work surface generously with flour.

9. Divide the dough in half.

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

11. Transfer the dough to a prepared baking sheet
.
12. Repeat with the second half of the dough.
.
13. Prick the dough lightly all over with the tines of a fork.

14. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway
through the baking to ensure even browning.

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

16. Carefully run a spatula under the dough rectangles to loosen them from the pans.

17. 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.

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

19. Return the scored rectangles to the baking sheets.

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

21. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent.

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

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

24. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let
stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks.

Yields: 60

Tags: Swiss cookie recipe, honey spice bars, cookie bar recipe, holiday cookie recipes, cookies and bars