Instructions: In a food processor or electric mixer, cream the butter and honey. Beat in the vanilla, egg, salt, lemon juice, and zest. Gradually add the flours and cloves. The dough will be very soft and sticky.

Divide the dough in half and, using a spatula, spread it on 2 long pieces of wax paper or plastic wrap. Dont be intimidated by how wet the dough is; use the spatula to spread the dough on the paper, then carefully shape it into a cylinder about 2-inches in diameter and roll it up in the paper. Place the dough in the freezer for 2 hours, or refrigerate it overnight.

About 45 minutes before baking time, put the dough, if refrigerated, in the freezer to facilitate cutting. Preheat the oven to 350 degrees. Butter 4 baking sheets.

Unwrap the chilled dough, cut off 1/4 of the log, and return the rest of the dough to the freezer so it doesnt soften. Cut the dough in very thin slices, about 1/4-inch thick or even thinner, if possible. Place the slices on the baking sheets, about 1/2-inch apart. Bake for 10 to 15 minutes, until golden brown around the edges and crisp. While the first batch is baking, slice more cookies and place them on the remaining baking sheets. When the cookies are done, transfer them to a rack and allow to cool. Store in a tightly sealed tin.

This recipe yields about 4 dozen cookies.

Comments: You can make up the dough for these cookies days in advance.

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