| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | whole | egg |
| 3/4 | cup | dark brown sugar |
| 1/2 | cup | honey |
| 1/2 | cup | dark molasses |
| 3 | cups | all-purpose flour |
| 1/2 | teaspoon | nutmeg |
| 1 | teaspoon | cinnamon |
| 1/2 | teaspoon | baking soda |
| 1/2 | teaspoon | cloves |
| 1/2 | teaspoon | allspice |
| 1/2 | teaspoon | cardamom |
| 1/2 | cup | slivered almonds |
| 1/2 | cup | candied citron or fruits and peels |
| Glaze | ||
| 1 | cup | confectioner's sugar |
| 2 | tablespoons | fresh lemon juice |
| 1 | teaspoon | lemon zest |
| Beat egg and sugar until light and fluffy. Add honey and molasses and mix well. Mix flour, nutmeg, cinnamon, allspice, cardamom, and baking soda together. Mix dry ingredients into wet ingredients. Mix in nuts and candied fruit. Chill for several hours. Heat oven to 350°F. Roll dough 1/4 inch thick and cut into 3 1/2x2 inch rectangles. Bake on greased cookie sheet for 12 minutes. Mix confectioners sugar, lemon juice, and lemon zest together. Brush warm cookies with lemon glaze. Makes 24 servings |
| Per Serving: 174 Calories; 2g Fat (10.1% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 45mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates. |