Instructions: Heat honey in saucepan until thin. Mix rye flour and cake flour and heat in separate pan, shaking constantly so it does not change color.

Remove honey from heat. Add flour mixture to it gradually, beating constantly. Continue beating with large spoon until dough comes off it easily. Shape as desired and cut with round cutter. Bake in moderate over

(350) on buttered sheet until well browned. They will keep indefinitely.

Authors note: This is a stiff, chewy, flat cookie with excellent flavor - wonderful for children.

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