1 lb. brown sugar
1 pt. buttermilk
1 c. Crisco
1 c. corn syrup
1 tsp. cloves
1 tsp. allspice
1 tbsp. cinnamon
1/4 lb. citron, cut up or put through grinder)
1 tsp. baking soda, put in flour
1 box raisins, ground
1/2 lb. chopped nuts
6 c. flour
2 tsp. baking powder

Mix ingredients together. Cream Crisco and sugar together first. Let stand 2-3 days where it is cool. Roll out on floured board to 1/4 inch and cut oblong with a knife. Place 1/2 blanched almonds on each cookie before baking. Bake at 350 degrees for 18-20 minutes. While still warm, ice with powdered sugar icing made with juice of 1 orange and 1 lemon and applied with a pastry brush.