1 cup honey
 1/4 cup eggbeater or equiv.
 1 tsp grated lemon rind
 1/4 tsp. cloves
 1/2 tsp nutmeg
 3/4 C brown sugar
 1 tablsp lemon juice
 2 3/4 Cups flour
 1 tsp cinnamon
 1/2 tsp. baking soda
 slivered almonds for decoration, (optional)
 Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
 Stir in. Chill overnight.  Heat oven to 400 degrees.  Roll out small amount
 of dough at a time to 1/4 " thick. Cut into 2 rounds. Place on nonstick 
 cookie sheet, place a slivered almond in center if desired.  Bake until set.
 Immediately brush with glazing icing.  Icing, boil 1 cup sugar and 1/2 cup
 water until first indication of a thread appears (230 degrees). Remove from
 heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
 icing gets sugary, reheat slightly, adding a little water until clear again).