1This cookie seems difficult but if you prep everything a head then all you have to do is throw it in the bowl. So, candy the orange peel, zest and juice the lemon, measure the spices, and use a food processor or nut grinder to get the nuts to a coarse grind.
2Cream the butter, sugar and egg.
3Add molasses and vanilla, stir to combine.
4Add candied orage peel, lemon zest, juice, and spices, stir to combine.
5Slowly add flour and nuts.
6Cover and refrigerate over night.
7Shape into 3/4 in. balls (or scoop with sml cookie dough scoop) onto greased or parchment lined cookie sheet.
8Bake at 325 F for 15-18 mins. until cookies are set and bottoms are LIGHT golden brown. They will firm as they cool. Over baking will result in a hard cookie. Let cool on cookie sheet for a minute then place on cooling rack that is over a sheet of foil.
9TIME TO GLAZE: Mix lemon juice and powdered sugar until smooth with the consistancy of warm honey. Hold cookie by bottom and dip the top portion in the glaze, replace on cooling rack. Glaze the cookies while still warm.
10CANDIED ORANGE PEEL: Cut top and bottoms off oranges so they can sit flat. With a knife or vegtable peeler cut the skin off the orange so that it has a little of the pith as possible. Pulse in the food processor until coarsely ground.
11To make the peel less bitter add to a pot of boiling water. Boil 1 minute, let stand 10 mins. Strain through sieve.
12Bring sugar and water to a low boil. add the peel and simmer 3 mins. strain through sieve and spread out on waxed paper. Let dry.