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1
In a small bowl, stir the cream and vinegar together and let stand until thickened, about 30 minutes.
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2
Preheat the oven to 325.
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3
In a medium bowl, whisk the all-purpose flour with the almond flour, candied orange and lemon peels, cinnamon, cloves, allspice, baking soda, nutmeg and salt.
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4
In the bowl of a stand mixer fitted with the paddle, beat the brown sugar with the shortening and molasses at medium speed until light and fluffy, about 3 minutes.
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5
Add the thickened cream and beat until smooth.
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6
Add the dry ingredients and beat at low speed just until combined.
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7
Line 2 large rimmed baking sheets with parchment paper.
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8
Working in 2 batches, using a 2-ounce ice cream scoop or 1/4-cup measure, scoop the dough into mounds on the prepared sheets, spacing them 3 inches apart.
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9
Place 3 whole almonds in a star pattern on top of each cookie and, with the palm of your hand, gently flatten each mound slightly.
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10
Bake the cookies for about 15 minutes, until lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.
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11
Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack and let cool completely.
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12
In a small, wide bowl, whisk the confectioners sugar with the milk until smooth.
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13
Dip the top of each cookie in the glaze, letting the excess drip back into the bowl.
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14
Transfer the cookies to a rack and let stand until the glaze hardens, about 10 minutes.
