Sift together into a bowl and reserve:
2-3/4 cups (330 g) sifted all-purpose flour
1/2 tsp. (3 g) baking soda
1/2 tsp. (3 g) salt
1 tsp. (3 g) each of ground nutmeg, cloves, cinnamon and allspice

In saucepan heat to boiling, stirring until sugar is dissolved:
1/2 cup (170 g) honey
1/2 cup (170 g) molasses
3/4 cup (160 g) packed light brown sugar

Cool and stir in:
1 egg (55 g)
1 tsp. (5 g) grated lemon rind
1 T. (15 ml) fresh lemon juice
Beat in dry ingredients with mixer or spoon, blending until smooth. Stir in:
1/2 cup (65 g) chopped nuts
3/4 cup (128 g) diced candied citron

Wrap dough in moisture-proof paper and chill overnight. The next day, roll dough a small amount at a time on lightly floured board to 1/4” thickness. Cut with a round 2-1/2” cookie cutter. Put on greased cookie sheets. Arrange three blanched almonds on each and put half of a candied cherry in the center. Bake in a preheated 375°F oven for 9-12 minutes.

While hot, brush with glaze. Makes about 2-1/2 dozen.

Glaze:
In saucepan, mix:
1 cup sugar
1/2 cup water

Cook until a little of the mixture spins a thread when dropped from a spoon (candy thermometer temperature should be 228°F). Remove from heat and stir in a dash of salt and 1/4 cup of sifted confectioner’s sugar.

To store: Keep cookies in airtight container at least one week before using. These cookies freeze well and are good keepers and shippers.