1/2 c. honey
1/2 c. molasses
3/4 c. packed brown sugar
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 egg
2 3/4 c. all purpose flour
1/3 c. cut up citron
1/3 c. chopped nuts
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1/2 tsp. baking soda
Cookie glaze

Heat honey and molasses to boiling in 1 1/2 quart saucepan; remove from heat. Cool completely. Mix in brown sugar, lemon peel, lemon juice and egg. Stir in remaining ingredients except Cookie Glaze. Cove and refrigerate at least 8 hours.

Heat oven to 400 degrees. Roll about 1/4 of the dough at a time 1/4" thick on lightly floured cloth-covered board (keep remaining dough refrigerated). Cut into rectangles, 2 1/2" x 1 1/2", or cut with heart shaped cookie cutter. Place about 1" apart on greased cookie sheet.

Bake until no indentation remains when touched, 10 to 12 minutes. Brush with glaze, garnish with candied cherries if desired. Immediately remove from cookie sheet. About 5 dozen cookies.

COOKIE GLAZE: Mix 1 cup powdered sugar, 1 tablespoon warm water and 1 teaspoon light corn syrup until smooth. If necessary stir in additional warm water, 1 teaspoon at a time, until glaze is of desired consistency.