Yield: 1 Servings
|1 teaspoon||Ground allspice|
|1 teaspoon||Ground nutmeg|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cloves|
|4 ounces||Finely chopped citron|
|4 ounces||Finely chopped blanched|
|½ cup||Brown sugar|
|1 teaspoon||Grated lemon zest|
|2 tablespoons||Lemon juice|
|½ cup||Royal Icing|
Combine flour, allspice, nutmeg, cinnamon, cloves, citron & almonds in med sized bowl. Warm honey in small saucepan over low heat. Beat together sugar & egg in a large bowl. Stir in warm honey, zest & juice & 1 cup of the flour mix. Beat until smooth. Stir in remaining flour mix. Refrigerate, covered, overnight. Preheat oven to 375.
Lightly grease baking sheets. Divide dough in half. Refrigerate half of dough. Roll out remaining half of dough with floured rolling pin on generously floured surface to a little more than ⅛" thickness.
Use 3½" tree cookie cutter to cut out the cookies. Place 2" apart on prepared sheets. Reroll scraps & cut out. Bake in preheat 375 oven for 10 minutes. Transfer to wire racks to cool. Repeat with remaining dough. Prepare icing. Spoon icing into pastry bag fitted with small writing tip. Decorate trees as you wish.