3/4 c. honey
1 1/4 c. sugar
1/4 lemon, grated rind and juice
1/4 c. ground candied lemon peel
1 1/2 c. ground pecans
3 tbsp. vanilla
4 c. sifted flour
Dash of salt
1 tsp. baking soda
1 tsp. cinnamon
1/8 tsp. nutmeg
1 c. sifted confectioners' sugar
3 tbsp. water

1. Heat honey and sugar to the boiling point, but do not boil. Add grated lemon rind and juice. Set aside to cool slightly.

2. Stir in candied lemon peel, nuts and vanilla.

3. Sift together the flour, salt, baking soda and spices onto board. Make a well in the center of the flour mixture and pour honey mixture into it. Knead with the hands until the dough holds together. This is very stiff dough and requires energetic kneading.

4. Preheat oven to 350 degrees.

5. Divide the dough into quarters and roll, one at a time, to a thickness of 1/4 inch. Cut into 2 x 2 inch rectangles.

6. Place on greased baking sheets and bake until golden, about 10 to 15 minutes.

7. While the cookies are still warm, brush the tops with a glaze of the confectioners' sugar mixed with the water. Store in a tight container.

Mom Bleem graduated from S.I.U. Carbondale, Illinois. She got this recipe from one of her male professors, who was Swiss.