In a small saucepan, combine sugar and honey or syrup and cook over low heat until the sugar is dissolved. Remove from heat, add butter and set aside to cool. Sift together flour, baking powder, cinnamon, cloves, and nutmeg.
In a large mixing bowl, mix the dry ingredients with the cooled sugar and butter, add the citron, egg, lemon juice and rind, and the milk. Mix well. Gather the dough together in one lump, cover with plastic wrap, and chill for 2 hours.
Preheat oven to 350F. On a lightly floured board, roll out 1/2 of the dough at a time to a sheet 1/8 inch thick and cut into desired shapes.
Bake on greased cookie sheets for 10 minutes.
Wine Pairing(s)
Foxglove Chardonnay
Turnbull Sauvignon Blanc
Toad Hollow 'Francine's Selection' Chardonnay
Vendange Chardonnay
B.R. Cohn Chardonnay Sonoma
Bradford Mountain Zinfandel
Bighorn 'Camelback' Chardonnay
Rosenblum 'Old Vines' Mourvedre
Matzin 'Late Harvest' Zinfandel
Phillips 'Night Harvest' Sauvignon Blanc
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