Chocolate Lebkuchen Hearts

These cookies were a favorite of my dad's. In some ways the cookie reminds
me of fruitcake, but then add the chocolate topping and the buttercream
frosting and these cookies are simply decadent!! Perfect for the Christmas
season!

3 c. sifted all-purpose flour (sift before measuring)
4 oz. glace mixed candied fruit  (or citron) -finely chopped
1/2 tsp. baking soda
4 oz. walnuts -finely chopped
1/2 tsp. salt
1 c. honey
1 tsp. ground allspice
3/4 c. light brown sugar -packed
1 tsp. ground nutmeg
1 egg
1 tsp. ground cinnamon
1 Tbs. lemon juice
1 tsp. ground cloves

1.Sift flour with baking soda, salt and spices. Toss fruit with walnuts.
2.Warm honey in a small sauce pan, remove from heat.
3.In a large bowl, at medium speed, beat brown sugar with egg until fluffy.
4.Add lemon juice and honey; beat well. Beat in lemon peel and 1 cup of flour mixture; beat until smooth.
5.USing a wooden spoon, stir in rest of flour mixture until well combined. Stir in fruit-nut mixture.
6.Refrigerate, covered, overnight.
7.Next day, preheat oven to 375 degrees. Lightly grease two cookie sheets.
8.On floured surface, roll out dough, half at a time, i inch thick. (Refrigerate rest until ready to rollout.)
9.USing floured 2-inch heart or round cookie cutter, cut out cookies. Place two inches apart, on prepared cookie sheets.
10.Bake for 12 minutes.
11.Remove to a wire rack and cool completely.
12.Store tightly covered, in a cool, dry place for two to three weeks before serving. Keep a couple of slices of bread in the container. Change every few days. (You can adjust the softness of the cookies by adding more or less bread.) I like using white Wonder bread.
13.To Decorate: Make Chocolate Glaze and Decorating Icing below. Dip top of cookies in Glaze (or brush glaze onto cookies). Use small tips to decorate.

Makes about 3 dozen.

 (submitted by W. Adamson)