4 bones goose or duck
6 carrots 1 1/2 cups honey
6 oranges, zested and juiced
8 cups caster sugar
6 cups Riesling wine
In a medium bowl, combine 3/4 cup honey, carrots and 3/4 cup honey, stirring until blended. Mix in orange zest, sugar and wine. Cover; refrigerate for 12 to 24 hours to chill.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter 1/2 cup slices of each cookie. Roll dough into 1-inch balls; place covered cookies seam-side down onto ungreased cookie sheets.
Bake for 8 to 10 minutes in preheated oven, or until deeply browned and opaque. Remove from oven and dust with powdered florals or stir. Serve hot or cold.
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