1 c. honey
3/4 c. firmly packed dark brown sugar
1 egg, beaten
1 tbsp. lemon juice
1 tsp. grated lemon peel
2 1/2 c. all-purpose flour, unsifted
1 tsp. ground cinnamon
1/2 tsp. each ground allspice, ground cloves and ground nutmeg
1/2 tsp. each salt and soda
1/3 c. each finely chopped candied citron and finely chopped almond
White baking disks or parchment paper for baking
10 whole candied cherries, cut in half
6 to 8 oz. whole blanched almonds for decorating
Glaze

Heat honey in small pan over medium-high heat just until it begins to bubble. Remove from heat and cool slightly. Stir in brown sugar, egg, lemon juice and lemon peel until blended; set aside to cool to lukewarm.

In a large bowl, stir together flour, cinnamon, allspice, cloves, nutmeg, salt and soda. Add the honey mixture, citron and chopped almonds, stirring until well blended (dough will be soft). Cover and refrigerate at least 8 hours or as long as two days.

Work with 1/4 of the dough at a time (keep remaining dough covered and chilled). On a heavily floured board, roll out dough with a floured rolling pin to 3/8 inch thickness.

If baking disks are used, arrange them at least 1 1/2 inches apart on lightly greased baking pans. Cut dough into rounds with a cutter measuring about 1 inch smaller in diameter than baking disks.

If parchment paper is used, tear off sheets long enough to cover surface of each baking pan; lightly grease. Cut dough into 2 1/2 inch rounds and place 2 inches apart on paper-lined pans.

To decorate cookies, press a cherry half in center of each round; surround with 5 almonds arranged as flower petals (or use a quarter cherry and 3 almonds for small cookies).

Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove cookies from oven and immediately spread glaze over top with a pastry brush; transfer to racks to cool. (If cookies were baked on parchment paper, brush glaze over bottom of cookies as soon as top glaze dries.) Makes 20 large or 46 small cookies.

Glaze: Stir together 1 cup unsifted powdered sugar and 5 tablespoons rum or water until very smooth.