3/4 c. brown sugar, firmly packed
1 egg
1 c. honey
1 tbsp. grated lemon peel
1 tsp. lemon juice
2 3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 c. golden raisins
1 c. blanched slivered almonds, toasted
1/2 c. candied peel, chopped
1/2 c. citron

In mixing bowl, beat sugar and egg until smooth and fluffy. Add honey, lemon peel and juice; beat well. Sift dry ingredients; gradually add to egg/sugar mixture on low speed. Stir in fruits and nuts. Spread batter in greased 15x10" baking pan. Bake at 375 degrees for 18 to 20 minutes or until lightly browned. Cool slightly; brush with Lemon Glaze. Cool completely and cut into bars. Cookies will keep up to 1 month stored in covered container. Makes about 3 dozen.

LEMON GLAZE:

1 c. powdered sugar, sifted
1 1/2 to 2 tbsp. lemon juice

In small bowl, combine powdered sugar with enough lemon juice to make a thin glaze.