1/2 c. honey
1/2 c. molasses
3/4 c. brown sugar, packed
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon rind
2 3/4 c. flour
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
1/3 c. cut up citron
1/3 c. chopped nuts

ICING:

1 c. sugar
1/2 c. water
1/4 c. confectioners' sugar

Mix honey and molasses; bring to boil. Stir in sugar, egg, lemon juice and rind. Measure flour by sifting. Stir dry ingredients together; blend in. Mix in citron and nuts. Chill dough overnight.

Heat oven to 400 degrees. Roll small amount of dough at a time, keeping rest chilled. Roll out 1/4 inch thick on lightly floured board, cut in oblongs, 2 1/2 x 1 1/2 inches. Place 1 inch apart on greased baking sheet. Bake 10-12 minutes or until no imprint remains when touched lightly. Brush icing lightly over cookies immediately. Quickly remove from baking sheet. Cook and store in airtight container with cut orange or apple for a few days to mellow. Makes 6 dozen cookies.

Glazing Icing: Blend sugar and water in small saucepan. Boil until first indication of thread appears (230 degrees on candy thermometer). Remove from heat. Stir in 1/4 cup confectioners' sugar. If icing becomes sugary while brushing cookies, reheat slightly, adding a little water until clear again.