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1
Position racks in the center and top third of the oven and preheat to 350F.
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2
In a medium saucepan, bring the honey and butter to a boil over medium heat, stirring to melt the butter.
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3
Transfer to a large bowl and cool to room temperature.
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4
(Place the saucepan in a large bowl of ice water to speed up the process if you wish.)
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5
Add the eggs and mix well.
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6
In a large bowl, sift the flour, granulated sugar, cinnamon, anise, nutmeg, pepper, baking powder, baking soda, cloves, and salt together.
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7
In three additions, stir the dry ingredients into the honey mixture, adding the candied citron with the last addition of flour.
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8
Stir in the rum to make a stiff dough.
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9
Using a level tablespoon for each, roll the dough into 1-inch balls.
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10
Place the balls about 1 inch apart on cookie sheets lined with nonstick baking pads.
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11
Bake, switching the position of the cookie sheets from top to bottom and back to front halfway through baking, until the cookies are lightly browned and feel firm when pressed with a finger, about 20 minutes.
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12
Cool for 5 minutes on the cookie sheets.
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13
To make the icing, mix together the confectioners sugar with enough water in a small bowl until the glaze is the thickness of heavy cream.
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14
One at a time, holding the cookies upside down, dip the tops of the cookies into the glaze.
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15
Let the excess glaze drip off, then place the cookies right side up on wire racks to cool completely.
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16
(The cookies can be stored for up to 2 weeks in airtight containers at room temperature.)
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17
If possible, age the cookies for 2 days before serving.
