Categories: Cookies, Swedish 
      Yield: 50 servings 
  
    2/3 c  Clover honey                             -peel 
    2/3 c  Granulated sugar                  1/4 c  Finely chopped candied 
      1 tb Kirsch (cherry brandy) or                -orange peel 
           -orange juice                     2/3 c  Finely chopped blanched 
  2 1/2 ts Ground cinnamon                          -slivered almonds 
    1/4 ts Ground cloves                   2 1/4 c  All-purpose or unbleached 
           Finely grated peel (yellow               -white flour (or more) 
           -part only) of one              1 1/2 c  Powdered sugar 
           Large lemon                       1/8 ts Vanilla extract 
    1/4 c  Finely chopped candied lemon    
  
  Heat the oven to 350F.  Generously grease two 10-by-14-inch or larger 
  baking shets.  Stir together the honey, sugar, and kirsch in a medium-sized 
  saucepan over medium heat.  Heat the mixture, stirring, until the sugar 
  completely dissolves and the mixture is hot but not boiling.  Remove from 
  the heat and stir in the spices, lemon peel, candied peels, and almonds 
  until completely incorporated.  Stirring vigorously, gradually ad 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 overflour.  Set the mixture aside until cooled 
  to barely warm. 
   
  Sprinkle a work surface generously with flour.  Divide the dough in half. 
  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.  Transfer 
  the dough to a prepared baking sheet.  Repeat with the second half of the 
  dough.  Prick the dough lightly all over with the tines of a fork. 
   
  Stagger the baking sheets on racks in the center third of the oven; switch 
  positions halfway through the baking to ensure even browning.  Bake for 13 
  to 16 minutes or until the dough top is just tinged with brown and slightly 
  darker on the edges; avoid overbaking, as cookies will become crunchy and 
  hard.  Carefully run a spatula under the dough rectangles to loosen them 
  from the pans. 
   
  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.  Deeply 
  score the rectangles, but do not cut completely through the surface, 
  lengthwise and crosswise, to yield 1-by-2 1/2-inch bars. Return the scored 
  rectangles to the baking sheets.  In a small saucepan stir together the 
  powdered sugar, vanilla, and 3 tablespoons of water until thoroughly 
  blended.  Bring the mixture to a boil, stirring.  Boil, stirring, for 20 to 
  30 seconds, until smooth, very fluid, and translucent.  Divide the mixture 
  between the rectangles, pour over the top and quickly spread the glaze over 
  the entire surface.  Let stand until the glaze sets and turns white again, 
  about 1 hour.  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 or more. 
   
  Makes 50 to 60 1-by-2 1/2-inch bars. 
   
  [THE BALTIMORE SUN; November 25, 1990] 
   
  Posted by Fred Peters.