Preparation info

  • Difficulty


  • Makes about

    6 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Spiced cookies with glazed tops


  • ¾ c. honey
  • ¾ c. sugar
  • 1 large egg
  • 1 tsp. grated lemon peel
  • 1 tblsp. milk
  • c. sifted flour
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • ¼ tsp. ground cloves
  • c. chopped citron
  • ½ c. chopped blanched almonds
  • 1 c. sifted confectioners sugar
  • 4 tsp. water (about)


  • In large saucepan heat honey slightly, but do not boil. Remove from heat and stir in sugar. Beat in egg, then add lemon peel and milk.
  • Sift together flour, salt, cinnamon, allspice and cloves. Stir, a little at a time, into honey mixture. Stir in citron and almonds. Form dough into a ball; wrap in waxed paper and chill several hours or overnight.
  • Divide dough in half and let stand 15 to 20 minutes to warm slightly to make spreading in pans easier. Spread each half in a greased 13 X 9 X 2" pan (use a metal spoon moistened in water to spread dough).
  • Bake pans of dough separately in hot oven (400°) about 15 minutes, or until lightly browned. (Or test for doneness by touching lightly with fingertip. If no imprint remains, cookies are done.)
  • Place pans on cooling racks and brush cookie tops at once with confectioners sugar mixed with enough water to make a smooth icing. While still warm, cut in 3 X 1" bars or diamond shapes; remove from pans to cool on racks. When cool, store cookies in airtight containers. They will keep several weeks. Four or five days before serving, a cut apple or orange placed in canisters mellows and improves flavor of cookies.