These hard, chewy cookies (pronounced “may-zish-bob”) are a Hoffman Hungarian holiday tradition.
5 lb honey
5 lb flour
2½ lb sugar
1 Tbsp cinnamon
1 tsp allspice
1 tsp cloves, ground
Bring the honey just to boiling, watching carefully so it doesn’t boil over (it is terrible to have to clean up). Meanwhile, in a very large bowl, mix all other ingredients and then make a large well. Pour the hot honey into the well and slowly mix in. When it becomes difficult to stir, turn out on a well-floured board and finish mixing by kneading. When thoroughly mixed, divide into three or four balls. Thoroughly cover the sides of a large bowl with plenty of flour. Coat the balls with even more flour. Place the balls in the bowl, cover with a clean dish towel and place in a cool, dry place for 1-2 weeks.
Preheat oven to 400°F. Place the bowl of dough in a warm place (warm will be easier to roll out). Roll the dough, one ball at a time, to about ¼” thick. Using a fluted pastry wheel, cut into desired shapes. Place on a greased cookie sheet. Baste with a beaten egg. If desired, place a blanched almond in the center of each cookie. Bake for 10-12 minutes, or until cookies turn golden brown.
Yields: lots!
Time to make: 1 weeks
Source: Kathy Hoffman