Posted by Michael Prothro, Mike's Resort BBS, Fayetteville, AR 501-521-8920 on Kook-Net recipe network
Candied lemon peel,
In a large bowl combine flour, cinnamon, salt, baking powder, and baking soda. Add whole eggs to molasses mixture; pour at once into flour mixture. Stir until a soft dough forms. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate at least 2 hours (preferably over night).
Preheat the oven to 400 degrees F.
Roll out half piece of dough at a time on a heavily floured board to thickness of about 1/8 inch. Cut into rectangles about 2x3 inches in size. Place on a greased baking sheet. Beat egg yolk with water. Brush cookies with egg mixture. Decorate the tops of cookies with almonds and candied lemon peel. Bake for 6 to 8 minutes, watching closely because these bake very quickly and will burn before you know it.
Combine molasses, honey, lard and sugar in a heavy sauce pan. Place over medium heat and cook, stirring occasionally, until mixture begins to foam and bubble. Remove from heat and let cool 15 minutes.