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Directions:
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Makes 12 to 18, depending on cutter
To make the honey easier to measure, grease or oil the measuring cup lightly before pouring in the honey. If you can't find candied cherries, or prefer not to use them, dried cranberries and dried cherries work equally well; the results will be different but still delicious. Be sure to chop the nuts and fruit into very small pieces. Bits of fruit may make the edges of the cookies uneven; if you want to trim the edges, it is easier to do after the cookies are baked.
Preheat oven to 350 degreees. Beat together until light and fluffy:
1/2 cup (1 stick) unsalted butter, softened
2/3 cup light brown sugar
Beat in:
1/2 cup honey
1 large egg
In a separate bowl, mix together, then add:
3 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cardamom
Stir in:
1/2 cup finely chopped almonds
1/2 cup finely chopped candied cherries
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets and cool on wire racks. Glaze with Buttery Glaze, below.
Buttery Glaze
Mix together:
2 1/2 cups confectioners' sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1 to 2 tablespoon water
Beat ingredients together until smooth and spreadable. Thin with more water if necessary. Spoon onto cookies and spread with a small spatula, or drizzle over cookies.
Enjoy!
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