Oxmoor House JANUARY 1985
Bring honey to a boil in a large Dutch oven; remove from heat, and cool slightly. Stir in sugar, beaten eggs, lemon rind, and juice. Combine dry ingredients; gradually add to honey mixture, stirring well. Stir in citron and pecans. Cover mixture and chill overnight.
Shape into 1-inch balls; place 2 inches apart on greased cookie sheets. Dip bottom of a glass in cool water, and gently press balls to 1/4-inch thickness. Press an almond slice in center of each cookie. Bake at 400° for 10 minutes. Remove cookie sheets from oven. Brush glaze on cookies, and cool completely on wire racks. Store cookies in airtight containers.
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