|Sifted flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Honey||1 Cup (16 tbs) (At Room Temperature)|
|Finely grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Finely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Mixed candied orange peel and citron||1⁄2 Cup (8 tbs), chopped|
|Sifted confectioners sugar||1 Cup (16 tbs)|
|Blanched almond halves||1 Tablespoon|
|Halved candied cherries||1 Tablespoon, or slivered|
Sift flour with baking soda and,, spices.
Beat sugar, honey and' egg until well blended; add lemon rind and juice.
Slowly mix in dry ingredients just until blended; stir in almonds and fruit peel.
Wrap and chill 12 hours.
Preheat oven to 400°F.
Roll out 1/3 of dough at a time 1/4" thick and cut with a 2" round cookie cutter or cut in rectangles 2 1/2" x 1 1/2".
Arrange 2" apart on lightly greased baking sheets and bake 8 minutes until edges are lightly browned and tops spring back when touched.
Cool on wire racks.
For the frosting: Mix sugar and milk until smooth; spread a little on top of each cookie or dip cookie tops in frosting.
Decorate with almonds and cherries.
Let frosting harden before storing cookies.