1/2 c. honey
1/2 c. molasses
3/4 c. packed brown sugar
1 egg
1 tsp. grated lemon rind
1 tbsp. lemon juice
2 3/4 c. sifted flour
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

GLAZE:

1 c. granulated sugar
1/2 c. water
Dash salt
1/4 c. confectioners' sugar

Put honey, molasses and brown sugar in saucepan; bring to boil, stirring until sugar dissolves. Cool. Stir in egg, lemon rind and lemon juice. Add sifted dry ingredients, citron and chopped nuts; mix well. Chill overnight.

Roll out to 1/2 inch thickness and cut into squares. Put on greased cookie sheets. Place 3 almonds on each and 1/2 cherry in center. Bake in hot oven (400 degrees) 10-12 minutes. Brush with glaze while hot.

Glaze: Cook 1 cup granulated sugar and 1/2 cup water until mixture spins a thread from spoon. Remove from heat, stir in dash salt and 1/4 cup confectioners' sugar. Makes about 2 1/2 dozen.