2/3 Cup honey
 2/3 Cup brown sugar
 1 egg (or egg equivalent)
 1 Tbsp. lemon juice
 1/2 tsp. lemon rind
 2 2/3 Cup flour
 1/2 tsp. baking soda
 1/2 tsp. each: ginger, cinnamon, allspice, anise, mace, cloves, cardamom
 1/2 Cup chopped citron
 1/2 Cup chopped almonds
 1 Cup sugar
 1/4 Cup powdered confectioner’s sugar
 1/2 Cup water
 whole blanched almonds or candied cherries (for decoration)
 Heat honey to boiling, cool.  Add brown sugar, egg, lemon juice and
 rind, flour, soda, and spices.  Mix well.  Stir in citron and almonds.
 Chill several hours.  Roll to @ 1/4 inch thick and cut in diamonds or
 circles.  Put 1/2 almond or 1/2 cherry on each.  Place on a lightly
 oiled a cookie sheet and bake at 400 degrees for 10-12 minutes.  For a
 softer cookie, try @ 9 minutes. While cookies are baking, bring the
 sugar and water to boiling in a small saucepan.  Boil 3 minutes; stir
 in confectioner’s sugar.  Brush hot cookies with hot glaze, cool on
 wire racks.  Store in a tightly covered container to mellow. These
 cookies get better with age.  Makes @ 3 dozen cookies.