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Ingredients

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Directions

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  • Combine honey, molasses, brown sugar and butter in saucepan. Cook over medium heat until sugar melts and mixture almost comes to a boil. Stir in candied orange rind, sliced almonds and lemon rind. Cool slightly. Stir in egg.

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  • Stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves and allspice in bowl. Stir into honey mixture. Wrap dough in plastic wrap; refrigerate 1 to 2 hours.

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  • Heat oven to 400 degrees F.

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  • Pinch off dough into 1-inch balls. Place on lightly greased baking sheets, spacing 3 inches apart. Using fingertips, press each lightly to 1/4-inch thickness. (If sticky, wet fingers.) Place almond in center of each cookie.

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  • Bake in 400 degree F oven until firm in center and wooden pick inserted comes out not quite clean, 7 to 9 minutes.

Glaze:
  • Stir together sugar, lemon extract and 2 tablespoons water in bowl until good spreading consistency, adding more water as needed. Spread glaze on warm cookies. Place on wire racks to cool. Makes about 3 1/2 dozen.

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