Ingredients
3/4 cup sugar1/2 cup honey1/2 cup molasses1/2 cup unsalted butter, cubed1 large egg3-1/2 cups all-purpose flour1/4 cup ground almonds2 teaspoons baking powder2 teaspoons grated lemon zest2 teaspoons grated orange zest1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and clovesGLAZE:1/2 cup honey2 tablespoons water
Preparation
In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer.
Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray.
Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
