Directions

1. 1. Note: Citron is the candied and preserved rind of the citron fruit. The fruit is pale yellow and resembles a lemon but is larger and has a thicker rind.
2. 2. Heat the honey and molasses to boiling in a one quart saucepan; remove from heat, let cool completely and transfer to large mixing bowl.
3. 3. To the honey molasses mixture add brown sugar, lemon peel, lemon juice and egg, stir until combined.
4. 4. While mixing; stir in the flour, allspice, cinnamon, cloves, nutmeg, baking soda, citron and nuts. Cover and refrigerate at least 8 hours but no longer than 24 hours.
5. 5. Preheat oven to 400 degrees F. Prepare cookie sheet with cooking spray.
6. 6. Prepare the glazing icing by mixing the granulated sugar and water in a one quart saucepan. Cook over medium heat to 230 degrees F. Stir in powdered sugar.
7. 7. Roll one fourth of the dough at a time; 1/4 inch thick on lightly floured surface. Cut into 2 1/2 by 1 inch rectangles. Place one inch apart on cookie sheet.
8. 8. Bake 10 to 12 minutes or until no indentation remains when touched in center.
9. 9. Brush the glazing icing lightly over hot cookies. If icing becomes sugary while brushing on cookies, reheat slightly, adding a small amount of water until clear again.
10. 10. Immediately transfer from cookie sheet to wire rack and let cool completely.