Soft butter
4 c. flour
1/2 tsp. allspice
3/4 c. honey
3/4 c. sugar
1 tbsp. lard
1 tsp. baking powder
1 tsp. ground cloves
1/2 tsp. cinnamon
1 c. dark corn syrup
2 tbsp. butter

ALMOND GLAZE:

1 c. confectioners sugar
1/2 tsp. almond extract
1 tsp. lemon juice
2 tbsp. cold water

Preheat oven to 400 degrees. Coat 2 large baking sheets lightly with butter. Combine flour, baking powder, cloves, allspice and cinnamon in bowl and set aside.

In heavy large saucepan, bring honey, corn syrup and sugar to a boil over moderate heat, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove pan from heat; add butter and lard and stir until melted. Beat in flour mixture a bit at a time.

When batter is smooth, drop by teaspoonful onto greased baking sheet, leaving an inch between cookies. Bake at 400 degrees on middle shelf, about 15 minutes. Transfer them to cake rack to cool. Brush cookies while still warm with almond glaze.