1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 3/4 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/3 cup cut-up citron
1/3 cup chopped nuts
Glazing — (recipe follows)

Glazing Ingredients:

1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar

Heat honey and molasses to boiling in 1 quart saucepan; remove from heat and cool completely. Mix the honey and molasses mixture, brown sugar, lemon peel, lemon juice and egg in large bowl with spoon. Stir in remaining ingredients except citron, nuts and Glazing Icing. Stir in citron and nuts. Cover and refrigerate at least 8 hours but no longer than 24 hours.

Prepare Glazing. Heat oven to 400º. Grease cookie sheet. Roll 1/4 of dough at a time 1/4″ thick on lightly floured cloth-covered surface. Cut into rectangles, 2 1/2 x 1 1/2 inches. Place 1″ apart on cookie sheet. Bake 10 to 12 minutes or until no indentation remains when touched in center. Brush Glazing lightly over hot cookies. Immediately remove from cookie sheet to wire rack. Cool completely.

Glazing Directions:

Mix granulated sugar and water in 1 quart saucepan. Cook over medium heat to 230º. Stir in powdered sugar. If icing becomes sugary while brushing on cookies, reheat slightly, adding a small amount of water until clear again.

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