1 1/3 c. honey
1 c. butter
2 tsp. baking soda
1/4 c. finely chopped almonds
2 tbsp. ginger
6 c. all-purpose flour
1 c. dark brown sugar
1 tbsp. cinnamon
1 1/2 tsp. cloves
2 tbsp. chopped candied citron
1 egg

In large saucepan, combine honey, brown sugar, and butter. Cook over medium heat, stirring often until butter is melted and comes to a boil. Pour into a large bowl; cool, stirring often, until mixture is lukewarm. With a wooden spoon, stir in cinnamon, soda, and cloves. Then stir in the almonds, citron, ginger, and egg until well blended. Gradually stir in flour. Dough will be very stiff. Refrigerate the dough, covered, overnight or as long as a week.

Preheat oven to 375 degrees. Lightly grease cookie sheets. Remove one quarter of dough from refrigerator and roll out on lightly floured surface to a 10 inch square about 1/4 inch thick. With 2 or 3 inch cookie cutters; cut into desired shapes. With spatula, place 1 inch apart on prepared cookie sheet. Reroll trimmings and cut out. Bake 8 or 10 minutes or until cookies are lightly browned. Let cool. Repeat with remaining dough.

FROSTING:

2 egg whites
1 tsp. white vinegar
2 c. confectioners' sugar
Red, green, and yellow food color

In medium bowl with electric mixer at medium speed, beat egg whites with sugar and vinegar until thick and soft peaks form. Remove 3/4 of icing and divide into 3 parts. Tint each part with food colors. Decorate cookies as desired. When dry, store in tight fitting plastic container. Store for 2 weeks to mellow. Store piece of apple with cookies to soften.