1 cup honey
3/4 cup brown sugar (packed)
1 egg
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup cut-up citron
1/3 cup chopped nuts
Blanched almond halves
Candied cherries or citron
Glazing Icing:
1 cup granulated sugar
1/2 cup water
1/4 cup confectioners' sugar

Preparation Instructions:

In saucepan, heat honey to boiling. Cool thoroughly. Stir in sugar, egg, lemon peel and juice. Mix in remaining ingredients except almond halves, cherries and icing. Cover; chill at least 8 hours.

Heat oven to 400 degrees. Roll small amounts of dough at a time 1/4 inch thick on lightly floured cloth-covered board. (Keep remaining dough chilled.) Cut dough into 2 inch rounds. Round up each round a bit toward the center; place almonds halves around edge and candied cherry in center.

Bake 10 to 12 minutes or until no imprint remains when touched. Brush icing lightly over cookies; immediately remove from baking sheet. Cool. About 5 dozen cookies.

Glazing Icing: Mix 1 cup granulated sugar and 1/2 cup water. Cook over medium heat to 230 degrees or just until small amount spins 2 inch thread. Remove from heat; stir in 1/4 cup confectioners' sugar.