Combine honey, molasses, brown sugar, and
butter in a heavy saucepan. Place over medium heat and cook,
stirring occasionaly, until butter melts and mix begins to bubble
gently. Remove from heat and let cool 15 minutes.
In large bowl combine flour, cocoa, baking
powder and soda, spices, and salt.
Add eggs to honey mixture, pour at once into
flour mixture. Stir to form a dough.
Add candied lemon peel, almonds, and lemon
zest; mix well.
Divide dough in half. Wrap each half separately
in plastic wrap. Refrigerate for at least 1 day or up to 1 week.
Pinch off small pieces of dough and roll into
balls (use about a heaping teaspoons worth of dough to make 80
cookies). Place on greased baking sheets about 2 1/2 inches apart.
Bake at 350F. for 12 to 15 minutes, or until
done. Remove to racks to cool completely.
Finish them one of these ways:
1) Roll in powdered sugar to make the Lovey
2) Glaze: Mix 1 cup confectioners sugar, 1
Teaspoon vanilla, and teaspoons of water to form a thin glaze.
Dip cookies in glaze and place on wire rack to dry.
3) Chocolate pfeffernusse: Melt 1 1/2 lbs.
good semisweet chocolate slowly and stir in 1 tsp. of shortening.
Dip the cookies in the melted chocolate and tap excess off side
of dipping bowl. I spear them from the back with a fondue fork,
swirl them in the chocolate, then carefully place them backside
down on wax paper and shake some powdered sugar on.
Pack into air tight containers and store for
at least a week so they can season. Once we forgot and left a
bag in the freezer till Spring- YUM!!