1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely 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 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.