1 c. honey
3/4 c. brown sugar, packed
1 egg
1 tsp. grated lemon rind
3 tbsp. lemon juice
2 c. sifted flour
1 tbsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. golden raisins
1/2 c. chopped blanched almonds
1 c. XXX sugar
18 candied green cherries, halved
18 candied red cherries, halved

Heat honey to boiling in small saucepan. Pour into large bowl, cool completely. Stir in brown sugar, egg, lemon rind, and 1 tablespoon lemon juice. Sift dry ingredients into medium-size bowl, stir in raisins and almonds.

Gradually stir into honey mixture, blending well. Chill overnight to blend flavors. Divide dough and spread evenly into 2 greased baking pans, each 9 x 9 x 2 inches. Bake in moderate oven at 350 degrees for 30 minutes or until firm.

While cookies bake, stir remaining 2 tablespoons lemon juice into XXX sugar until smooth in small bowl. Set pans of hot cookies on wire racks. Press 36 cherry halves, cut side down, in 6 even rows on top in each pan, drizzle frosting over. Cool cookies completely in pans, then cut panful into 36 squares.