Ingredients

• 1⁄4 cup butter
  
• 1⁄3 cup firmly packed light brown sugar
  
• 2 tablespoons honey
  
• 2 tablespoons light corn syrup
  
• 1 tablespoon heavy cream
  
• 3⁄4 cup sifted cake flour (Not self rising flour)
  
• 1⁄4 teaspoon salt
  
• 1 cup blanched slivered almond
  
• 3 ounces candied orange peel, finely chopped
  
• CHOCOLATE GLAZE (triple to use in this recipe)
  
• 3 ounces semisweet chocolate pieces
  
• 3 tablespoons butter

Directions

1. FOR THE CHOCOLATE GLAZE: Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water. Remove from heat and stir until chocolate is melted. Blend in butter. This will also glaze one 8-inch tubed cake. Triple the recipe for the cookies.
2. FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition.
3. Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Mix in almonds and candied peel.
4. Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
5. Bake at 350°F about 7 minutes. (Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.).
6. Cool 2 to 3 minutes on cookie sheets. Carefully remove cookies to wire racks; turn flat side up and cool completely.
7. Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze. When chocolate is almost set, draw wavy lines through glaze. About 2 dozen cookies.