2 c. all-purpose flour
1 c. coarsely broken walnuts
1 c. citron or mixed candied fruits
1 tsp. double-acting baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
3 eggs and 1 egg yolk
1 1/2 c. packed brown sugar
1/2 c. strong coffee or sherry wine

Preheat oven to 375 degrees. Grease 15 1/2 x 10 1/2 jelly roll pan. Measure flour, nuts, citron, baking powder, cinnamon, cloves and salt onto waxed paper; set aside.

In large bowl, with mixer at high speed, beat eggs and egg yolk until thick and lemon-colored, about 10 minutes. Continue beating while sprinkling in sugar a few tablespoons at a time.

With rubber spatula, thoroughly blend in coffee and flour mixture. Pour into prepared pan. Bake for 25 minutes or until toothpick inserted at several points comes out clean. Cool in pan on wire rack.

SNOWY GLAZE:

1 c. confectioners sugar
2-3 tbsp. milk
1/4 tsp. vanilla

In medium bowl mix confectioners sugar with milk and vanilla. Spread glaze on cooled dough; before it dries, using wet knife, mark into bars. When dry, cut.