1 egg
cup packed brown sugar
cup honey
cup dark molasses
3 cups all-purpose flour
1 teaspoon ground cinnamon
teaspoon baking soda
teaspoon ground cloves
teaspoon ground ginger
teaspoon ground cardamom
cup chopped almonds
cup finely chopped mixed candied fruits and peels
Lemon Glaze
Chopped mixed candied fruits and peels

Beat egg in a small bowl with electric mixer on high speed for 1 minutes. Add brown sugar, beat on medium speed until light and fluffy. Add honey and molasses. Beat well. Stir together flour, cinnamon, baking soda, cloves, ginger and cardamom in a large bowl. Add beaten mixture. Stir by hand until combined. (Dough will be stiff!) Stir in almonds and candied fruits and peels. Cover and chill dough for several hours or until easy to handle. Divide dough in half. On a lightly floured surface, roll each half to a 12X8-inch rectangle. Cut into 2-inch squares. Place 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree oven for 8-10 minutes or until edges are set. Remove from oven. Cool cookies on cookie sheet for 1 minute. Transfer cookies to wire racks. Brush cookies with Lemon Glaze while warm. Garnish with additional candied fruits and peels. Allow glaze to dry. Store, tightly covered overnight or up to 7 day to soften. Makes 48.