Lemon Glazed Cinnamon Spice Cookies

Mix your dry ingredients in a large bowl, starting with the flour. Ideally sift the flour, baking powder, cinnamon and allspice into the bowl (sifting helps eliminate clumps). Stir in the brown sugar.

*Note on Spices: Don't have allspice lying around? You don't need to use allspice. You can use cinnamon only, or add some or all of the flavor components of allspice, like nutmeg and cloves (or not add these at all). Cinnamon is the only must!

Cut up the butter and drop it into the dry ingredients. Using your fingertips, rub the butter chunks into the dry mixture, until it looks like fine gravel.

Beat the egg and the corn syrup or melted honey together with a fork.

Pour the egg and syrup mixture into your bowl of dry ingredients. Mash and knead everything together into a ball of dough. Put the dough into an airtight container or a plastic bag and put it in the fridge for at least 2 hours.

Use a floured roller to roll the dough out thinly onto a floured surface (about 1/4 inch thick). If you don't have a roller use a water bottle or wine bottle. Cut out your cookies with fun and decorative cookie cutters.

Bake at 325 degrees Fahrenheit for 15-20 minutes.

Using a spatula, take the cookies off of the baking sheet and place them on a wire rack or on folded paper towel if you don't have a wire rack. Wait until the cookies cool completely before you put the icing on.

These cookies are also delicious without any icing.

Start with 1 cup of confectioners sugar in a mug, and add the lemon juice. I use a sift to catch the seeds, but you can squeeze the lemon out into a bowl first and pick out the seeds. Mix with a butter knife. Keep adding sugar until the icing is gooey...the stiffness of wet concrete.

Working quickly, scoop icing out with your butter knife and twirl. Apply the icing goop starting on the edges of your cookie and working your way to the center. Icing will drip a little bit as you let it harden. Wait 10 minutes before serving.

Wait until the icing is completely hardened before you stack the cookies. The outer layer of this icing will harden and feel smooth to the touch, but that doesn't mean it is dry through and through. If you stack these cookies before your icing fully hardens, they will become glued together.