Instructions: Melt butter with brown sugar and honey in medium saucepan over low heat, stirring constantly. Pour into large bowl. Cool 30 min. Add egg, lemon peel and juice; beat 2 minutes with electric mixer on high speed.

Stir in flour, allspice, baking soda and salt until well blended. Cover; refrigerate overnight or up to 3 days.

Preheat oven to 350 degrees. Grease cookie sheet. Roll out dough to 1/2" thickness on lightly floured surface with lightly floured rolling pin.

Cut with 3" cookie cutter. Transfer to prepared cookie sheet. Bake 15-18 minutes until edges are light brown. Cool 1 minute. Remove to wire rack; cool completely. Decorate with white frosting. Store in airtight container.

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