Lebkuchen

These were good. Reminded me of the lebkucken my mother made when I was young - chewy and dense. Found here. I omitted the cardamom and used 1/4 tsp nutmeg and 1/4 tsp cloves.

2‑3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom (or nutmeg and cloves)
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup honey
1/2 cup dark molasses
3/4 cup packed brown sugar
3 tablespoons butter, melted
1 large egg
1/2 cup chopped toasted almonds (optional)
1 cup dried fruit (raisins, citrus peel, cranberries - whatever you like)

Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan; set aside. Combine flour, cinnamon, cardamom and ginger, baking powder, baking soda and salt in medium bowl. Combine honey and molasses in medium saucepan; bring to a boil over medium heat. Remove from heat; cool 10 minutes. Stir in brown sugar, butter and egg.

Place brown sugar mixture in large bowl. Gradually add flour mixture. Beat at low speed with electric mixer until dough forms. Stir in dried fruit and almonds with spoon. (Dough will be slightly sticky.) Spread dough evenly into prepared pan. Bake 20 to 22 minutes or until golden brown and set. Remove pan to wire rack; cool completely.

Prepare glaze (Mix 1 cup powdered sugar and 3 Tbsp lemon juice, orange juice or milk). Spread over cooled bar cookies. Let stand until set, about 30 minutes. Cut into 2X1-inch bars. Store tightly covered at room temperature or freeze up to 3 months.