2/3 c. honey
2/3 c. brown sugar, firmly packed
1 egg
1 tsp. grated lemon rind
1 tbsp. lemon juice
2 2/3 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. ground cloves
1/2 c. chopped candied citron
1/2 c. chopped nuts
Candied cherries
Whole, blanched almonds
1 c. sugar
1/2 c. water
1/4 c. sifted confectioners' sugar

Heat honey to boiling; cool. Add brown sugar, egg, lemon rind and juice, flour, soda, and spices; blend well. Stir in citron and 1/2 cup chopped nuts; chill dough several hours. Roll out on floured board 1/4 inch thick. Cut in rectangles 2x3 inches; place on greased cookie sheets; decorate with cherries and almonds. Bake in hot oven (400 degrees F.) 10 to 12 minutes.

While cookies are baking, bring sugar and water to boiling in small saucepan; boil three minutes; stir in confectioners' sugar. Brush hot cookies with hot glaze; cool on wire racks. If glaze becomes stiff, add a few drops of water; heat until clear again. Store in a tightly covered container to mellow. Makes about 3 dozen.