1 cup honey
3/4 cup brown sugar (packed)
1 egg
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 3/4 cups flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. each allspice and nutmeg
1/4 tsp. cloves
1/3 cup cut up citron
1/3 cup chopped nuts
blanched almond halves
candied cherries or citron
Glazing Icing (below)

Glazing Icing:
1 cup granulated sugar
1/2 cup water
1/4 cup confectioners' sugar
About 5 dozen cookies
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 400F.
Roll small amounts of dough at a time 1/4" thick on lightly floured cloth-covered board.
(Keep remaining dough chilled.)
Cut dough into 2" rounds.
Round up each round a bit toward center; place almond 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.

Glazing Icing:
Mix granulated sugar with water.
Cook over medium heat to 230F or just until small amount spins 2" thread.
Remove from heat; stir in confectioners' sugar.