Honey Cookies
 

• 1 quart Honey
• 2 c sugar
• 1 lb pecans
• 1/2 lb citron
• 2 T cinnamon
• 2 t ground cloves
• 2 t ground allspice
• 1 1/2 t baking powder
• 1 c brandy
• juice & peel of 1 lemon, coarsley grated
• 7 c all purpose flour

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days.

Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4" thick. Press to within 1" of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough.

Upon removing, invert onto a cutting board, and cut in 1"x 2" strips. Drizzle glaze over cookies.

For glaze, combine 2 cups powdered sugar with enough milk to make drizzling consistency (about 4-6 tablespoons) and a dash of lemon, orange or almond extract, or all three.