3/4 c. honey
1/2 stick butter

Heat in saucepan and cool to lukewarm.

2 eggs
3/4 c. sugar

Beat eggs until fluffy in large bowl. Gradually mix in sugar until very light. Slowly stir in warm honey mixture.

1/2 c. finely chopped nuts
1/4 c. finely chopped citron
1/4 c. each finely chopped green & red cherries
1/4 c. finely chopped candied pineapple
1 tbsp. grated lemon or orange rind
4 1/2 c. all-purpose flour

Gradually stir in all of these ingredients. Then chill a couple of hours or overnight.

Roll out dough to 1/4 inch thick. Cut with cookie cutters and place 1 inch apart on lightly greased cookie sheets. Glaze when cool after baking in 350 degree oven for 10 minutes.

GLAZE:

2 c. confectioners' sugar
4 tbsp. milk
1 tsp. shortening
Few drops food coloring, if desired

Dedicated to Toby, an English Setter who discovered that the best part of being an ex-research dog was Mom's home cooking.