Citrus Gingerbread Cookies

• 3/4 cup sugar
• 1/2 cup honey
• 1/2 cup molasses
• 1/2 cup unsalted butter, cubed
• 1 large egg
• 3-1/2 cups all-purpose flour
• 1/4 cup ground almonds
• 2 teaspoons baking powder
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
• 1/2 cup honey
• 2 tablespoons water

1. 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.
2. 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.
3. Preheat oven to 375u0b0. 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
4. coated with cooking spray.
5. 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.
6. Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
7. Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

sugar, honey, molasses, unsalted butter, egg, flour, ground almonds, baking powder, lemon zest, orange zest, ground cardamom, honey, water

Taken from www.tasteofhome.com/recipes/citrus-gingerbread-cookies/ (may not work)