Ingredients:
1 cup honey
1/4 cup egg substitute
1 tsp grated lemon rind
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup brown sugar
1 tablespoon lemon juice
2-3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
Slivered almonds for decoration, (optional)

Directions:
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-inch thick. Cut into 2-inch 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).

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