1/2 c. honey
1./2 c. molasses
3/4 c. brown sugar, packed
1 egg
1 tsp. lemon rinds, grated
1 tbsp. lemon juice
2 3/4 c. flour. sifted
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. each, nutmeg, cloves, cinnamon, allspice
3/4 c. diced candied citron
1/2 c. chopped nuts
Blanched almonds
Candied cherries

Put first 3 ingredients in saucepan, bring to boil, stirring until sugar dissolves. Cool, stir in egg, lemon rind and juice. Add sifted dry ingredients, citron and chopped nuts, mix well. Chill overnight. Roll out to 1/4 inch thickness, cut with round 2 1/2 inch cutter. Put on greased cookie sheets, put 3 split almonds on each and half a cherry in center. Bake at 400 degrees 10 to 12 minutes. Brush with glaze while hot.

GLAZE:

3/4 c. sifted confectioners sugar
1/2 tsp. vanilla
3 or 4 tsp. water

Mix until smooth. Tint with food coloring, if desired. Bottoms burn easily, so place near top of oven.