Step 1

Preheat oven to 325 degrees. Line 2 large baking sheets with parchment; set aside.

Step 2

Mix cream and vinegar in a small bowl and let sit until thickened, about 30 minutes.

Step 3

Whisk together the all-purpose flour with the almond flour, candied orange and lemon peels, cinnamon, cloves, allspice, baking soda, nutmeg, and salt, in a medium mixing bowl.

Step 4

In a large mixing bowl, cream together the brown sugar, shortening, and molasses on medium speed for about 3-4 minutes, or until the mixture is light and fluffy.

Step 5

Pour in thickened cream and mix until smooth.

Step 6

Gradually add the flour mixture, and beat on low speed, until just combined.

Step 7

Using a 1/4 cookie scoop shape the dough into mounds, placing on prepared baking sheets, 3 inches apart. Arrange 3 whole almonds in a star pattern on the top of each cookie. Gently, slightly flatten the cookies with your hand.

Step 8

Bake the cookies in the preheated oven, until lightly brown, about 15 minutes. Let the cookies cool on baking sheets for 10 minutes, then remove them to a wired rack to cool completely.

Step 9

When cookies are completely cool, make the glaze. Add confectioners sugar and milk to a small mixing bowl and whisk until smooth.

Step 10

Dip the tops of each cookie into the glaze, allowing excess to drip off, then set on a wire rack to allow the glaze to set.