1 c. honey
3/4 c. brown sugar, packed
1 egg
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 3/4 c. flour (not self-rising)
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. each allspice and nutmeg
1/4 tsp. cloves
1/3 c. cut up citron
1/3 c. chopped nuts blanched almonds halves, candied cherries, or citron
Glazing Icing (below)

In saucepan, heat honey to boiling. Cool thoroughly. Stir in sugar, egg, lemon peel, and juice. Mix in remaining ingredients, except almond halves, cherries, and icing. Cover; chill at least 8 hours. Heat oven to 400 degrees. Roll small amounts of dough at a time 1/4 inch thick on lightly floured cloth-covered board. (Keep remaining dough chilled.) Cut dough into 2 inch rounds. Round up each round a bit toward center; place almond halves around edge and candied cherry in center. Bake 10-12 minutes or until no imprint remains when touched. Brush icing lightly over cookies; immediately remove from baking sheet. Cool. Makes 5 dozen cookies.

Glazing Icing: Mix 1 cup granulated sugar and 1/2 cup water. Cook over medium heat to 230 degrees or just until small amount spins 2 inch thread. Remove from heat; stir in 1/4 cup confectioners' sugar.