2 1/2 c  Flour
1 ts Ground allspice
1 ts Ground nutmeg
1 ts Ground cinnamon
1/4 ts Ground cloves
4 oz Finely chopped citron
4 oz Finely chopped blanched
Almonds
3/4 c  Honey
1/2 c  Brown sugar
1    Egg
1 ts Grated lemon zest
2 tb Lemon juice
1/2 c  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 1/8″ thickness.
Use 3 1/2″ 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.