Instructions: Beat the sugar and eggs in a large bowl with an electric mixer on medium speed for about 5 minutes until thick and pale. Add the honey; beat on medium speed for 2 minutes, or until well blended. Place 1 cup flour and the citron in a food processor; process until the citron is finely chopped.

Spoon the citron mixture into a large bowl; add the remaining 4 cups flour, baking soda, cinnamon, cardamom, allspice and cloves, stirring well. Add the flour mixture to the sugar mixture, stirring until well blended. The dough will be stiff. Cover and chill for 8 hours. Divide the dough in half; wrap half of the dough in plastic wrap and chill.

Roll the remaining half to 1/4-inch thickness on a well floured surface. Using a floured mold with 2-inch square imprints, press the mold firmly into the dough. Remove the mold; cut the cookie squares apart and place on cookie sheets coated with vegetable cooking spray. Cover with a towel; let stand in a cool, dry place for 12 hours, or overnight, to dry.

Bake at 300 degrees for 13 minutes; cool on wire racks. Repeat with the remaining dough. Penny Halsey (ATBN65B).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.