STEP 1: Heat the honey in a medium saucepan until it bubbles around the
edges. Remove from heat and add: SUGARS, PEELS, SPICES and EGGS.
STEP 2: Measure the flour, salt and baking powder into a large bowl. Add the
honey mixture alternately with sour cream. Knead the dough for 5 minutes and
roll into a ball! Let rest for about 20 minutes.
STEP 3: Heat oven to 375°F. Roll 1/4 dough into ropes of about a pencil's
width. Cut 100 stem pieces and smooth the ends. Bake on an ungreased cookie
sheet for about 7 minutes.
STEP 4: Roll 100 balls from the remaining dough. Make an indentation in each
ball (I use the rounded handle of a wooden spoon). Bake the indented side
down for 10-12 minutes.
STEP 5: With a small knife, enlarge the holes in the baked caps ( to
accommodate the stems). Dip the stems in thickened frosting and insert one
end of the stem into the caps. Invert and dry (stem side up)
Step 6: Dip the caps into a thinner frosting and sprinkle with poppy seeds!
Let dry on their sides on foil.... then