1 egg
3/4 cup brown sugar
1/2 cup honey
1/2 cup molasses
3 cups all-purpose flour
1-1/4 teaspoons ground nutmeg
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 cup slivered almonds
1/2 cup candied fruit peel, chopped
Lemon Glaze
1 egg white, slightly beaten
1 tablespoon lemon juice
1/2 teaspoon lemon peel, grated
dash salt
1-1/2 cups confectioner’s sugar
Serving Size : 24
Beat egg; add brown sugar, beat until fluffy. Stir in honey and molasses. Sift together flour, nutmeg, cinnamon, soda, cloves and allspice; add to first mixture; mix well. Stir in nuts, fruits and peels. Chill dough several hours. On floured surface, roll 1/4 inch thick; cut into 3 1/2×2 inch rectangles. Bake on greased cookie sheet in 350 degree F. oven about 12 minutes. Cool slightly; remove and cool on rack. While cookies are still warm brush with lemon glaze.
Makes about 2 dozen cookies.
Lemon Glaze
Combine egg white, lemon juice, lemon peel, salt and confectioner’s sugar.
NOTE:
Use the mixed chopped fruits and peels.