1. Combine the flour, baking soda, spices, and salt. 2. In a large saucepan, bring the honey to a boil. Remove from the heat and beat in the brown sugar. Beat in the egg. Beat in the lemon juice and zest. Gradually blend in the dry ingredients. Fold in the candied citron and almonds. Transfer the dough to a bowl, cover, and chill for 24 hours. 3. Preheat the oven to 350 degrees. 4. On a floured surface, roll out the dough to a thickness of 1/4 inch. Using a 2-inch round cookie cutter, cut out cookies and place 2 inches apart on ungreased baking sheets. Place the cherry halves on top of each cookie. 5. Bake for 10 to 12 minutes, until lightly colored. Transfer to wire racks to cool. Baking Notes: Traditionally these are frosted with white icing and decorated with almonds and cherries. Recipe by: 1001 Cookie Recipes Posted to Bakery-Shoppe Digest V1 #439 by "Marie Smith"
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 60|
|Calories from Fat: 8 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.5mg||1 %|
|Sodium 108.9mg||4 %|
|Potassium 31.4mg||1 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.1g|
|Protein 1.2g||2 %|
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Calories per serving: 66
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