German Honey Bars

2 3/4 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 cup honey
1/2 cup dark molasses
3/4 cup firmly packed brown sugar
3 Tbsp. butter, melted
1 large egg
1/2 cup chopped toasted almonds, optional

Glaze (recipe follows)

Preheat oven to 350F degrees. Grease 15 x 10 inch jelly roll pan; set aside. Combine flour, cinnamon, baking powder, baking soda, salt, cardamom, and ginger in medium bowl.

Combine honey and molasses in medium saucepan; bring to boil over medium heat. Remove from heat; cool 10 minutes. Stir brown sugar, butter and egg into honey mixture. Place brown sugar mixture in large bowl.

Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in almonds with spoon, if desired. (Dough will be slightly sticky). Spread dough evenly into prepared pan. Bake 20-22 minutes or until golden brown and set. Remove pan to wire rack; cool completely. Prepare glaze.

Spread over cooled cookie base. Let stand until set, about 30 minutes.

Cut into 2 x 1-inch bars. Store tightly covered at room temperature or freeze up to 3 months. Makes about 6 dozen bars.

Glaze

1 1/4 cups sifted powdered sugar
3 Tbsp. fresh lemon juice
1 tsp. grated lemon peel

Place all ingredients in medium bowl; stir with spoon until smooth.