3 cups sifted flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground nutmet
1 cup dark corn syrup
1/3 cup sugar
1 egg
2 tablespoons lemon juice
2 tsp grated lemon rind
1/2 cup confectioners' sugar
1 tablespoon water
candied cherry halves

Stir together first 6 ingredients. In 1-quart saucepan, bring corn syrup and sugar to a boil. Cool.

In a large bowl stir together corn syrup mixture, egg, lemon juice and rind. Gradually stir in flour mixture until well blended. Divide dough into fourths. Cover; chill at least 1 hour or until easy to handle.

On a well floured surface, roll out dough 1/4 at a time to 1/4" thickness. Cut with 2" cookie cutters. Place on greased cookie sheet. Bake in 400°F oven 6 minutes or until lightly browned. Remove from cookie sheet immediately; place on rack.

Mix confectioners' sugar and water. While still warm, brush with glaze. Top with candied cherry half. Cool.

May be stored in tightly covered container up to 4 weeks.

Makes about 4 dozen.

Submitted by: Kathryn