2 c. sifted flour
1 tsp. baking powder
1/8 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. pepper
Dash of cloves
1/4 tsp. anise seeds
1/8 tsp. crushed cardamom seeds (from 3 pods)
1/4 c. candied citron, finely chopped
1/4 c. blanched almonds, finely chopped
4 tbsp. butter
1/2 c. sugar
1 egg
1/2 tsp. grated lemon rind
1 tsp. lemon juice
Fondant Frosting (recipe follows)
Red and green candied cherries cut in tiny pieces

Sift flour, baking powder, salt, cinnamon, nutmeg, pepper and cloves into small bowl. Stir in anise, cardamom seeds, citron and almonds. Cream butter with sugar until fluffy in a large bowl; beat in egg and lemon rind and juice. Stir in flour mixture 1/2 at a time blending well. Wrap dough in plastic or waxed paper; chill several hours until firm (overnight is best).

Roll in 1/2 teaspoon balls, or 1 rounded teaspoon balls for larger cookie. Place 1 inch apart on lightly greased cookie sheets.

Bake at 350 degrees 10 minutes for small balls, 12 minutes for larger ones, or until firm but not brown. Remove to wire racks, cool completely. Store in tightly covered containers until ready to frost and decorate just before serving.

FONDANT FROSTING:

2 c. confectioners' sugar
1 1/2 tsp. lemon juice
2 tbsp. water
Yellow and green food colorings

Mix sugar with water and lemon juice, beat until smooth. Tint with 1 drop of yellow and green food colorings. Mixture should be just thick enough to pour from a spoon. May be thinned with a drop or two of water.

Decorate by spooning frosting over balls to cover completely; let set slightly. Top with pieces of red and green cherries for holly berries and leaves (use tweezers to set decorations in place). Let set on waxed paper until frosting is set.