1 c. honey
3/4 c. brown sugar, packed
1 egg
1 tbsp. lemon juice
1 tsp. grated lemon
2 3/4 c. flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
Candied cherries, cut in slices
Blanched almonds
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 c. cut citron
1/3 c. chopped nuts

Heat honey to boiling in saucepan. Cool. Stir in sugar, egg, lemon juice, and rind. Stir together flour, soda, and spices. Mix into honey mixture. Stir in citron and nuts. Chill in saran wrap overnight. Heat oven to 350 degrees. Roll small amount of dough; keep rest chilled. Roll out 1/4 inch thick. Cut into 2 inch rounds. Place on greased baking sheet, with fingers up, cookies toward center. Press almond halves into cookies, use a cherry slice in center. Bake just until set 10 to 12 minutes. Immediately brush with glazing icing. Remove from baking sheet. Cool. Store to mellow.

Glazing Icing: Boil 1 cup sugar and 1/2 cup water until it spins a thread. Remove from heat; stir in 1/4 cup powdered sugar. Brush hot icing lightly over cookie. If icing gets sugary, reheat slightly, adding a little water until clear.

Note: to mellow cookie, store in an air-tight container for a few days. Add a cut orange or apple, changing it frequently.