Glazing Icing

Glazing Icing

Ingredients:
1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar

Directions:
Heat honey and molasses to boiling in 1-quart saucepan; remove from heat
and cool completely. Mix honey-molasses mixture, brown sugar, lemon peel,
lemon juice and egg in large bowl with spoon. Stir in remaining
ingredients except citron, nuts and Glazing Icing. Stir in citron and
nuts. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll
one-fourth of dough at a time 1/4 inch thick on lightly floured
cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place 1
inch apart on cookie sheet. Bake 10 to 12 minutes or until no indentation
remains when touched in center.
Brush Glazing Icing lightly over hot cookies. Immediately remove from
cookie sheet to wire rack. Cool completely.
GLAZING ICING:
Mix granulated sugar and water in 1-quart saucepan. Cook over medium heat
to 230º. Stir in powdered sugar. If icing becomes sugary while brushing on
cookies, reheat slightly, adding a small amount of water until clear
again.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the