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These cookies should be made a month to six weeks before they are to be given. They will keep for another month after that.



  • 1 cup honey
  • 3/4 cup packed dark brown sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • Grated peel of 1 lemon
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sliced almonds or whole blanched almonds


  • 1 cup confectioners' sugar
  • 4 to 5 tablespoons water


  1. Cookies: Heat honey until bubbling. Remove from heat and cool slightly, then beat in the sugar, egg, lemon juice and peel; set aside until lukewarm.
  2. Combine the flour with the spices and seasonings; add the honey mixture and stir well to blend. Cover and refrigerate from 8 hours to 2 days.
  3. Heat oven to 375 degrees F.
  4. Shape dough into 1-inch balls. Set them 2 inches apart on a cookie sheet lined with baking paper. Press flat with the bottom of a wet glass. Press in 1 or 2 almond slices or 1 whole almond.
  5. Bake for 12 to 15 minutes or until golden brown.
  6. Brush with glaze while still warm, then allow to cool.
  7. Glaze: Combine 1 cup confectioners' sugar and 4 to 5 tablespoons water, stirring to make a runny glaze.
  8. Store in airtight containers for a few weeks.
  9. These cookies start out hard and soften as they mature.

Makes about 50 cookies.

Source: Tulsa Tribune - November 13, 1991

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