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
• 3 ounces semisweet chocolate pieces
• 3 tablespoons butter

Instructions

1. FOR THE CHOCOLATE GLAZE:.

2. 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.

3. FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition.

4. Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Mix in almonds and candied peel.

5. Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.

6. Bake at 350°F about 7 minutes. (Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.).

7. Cool 2 to 3 minutes on cookie sheets. Carefully remove cookies to wire racks; turn flat side up and cool completely.

8. 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.

9. Canadian Family Cookbook.