Recipe: Spicey Nut Slices

I have two spice cookie recipes - not sure that either of them are the exact one you had but maybe one will come close. The first is from a Better Homes and Gardens Cookie Book that is over 20 yrs. old! Here it is:
SPICEY NUT SLICES
1 c. butter or marg.
1 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
2 3/4 cups all-purp. flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground allspice
1 c. finely chopped almonds
Cream butter and sugars. Add eggs, beat well. Blend in vanilla, stir in flour with next three ingredients and 1/2 tsp. salt. Stir into creamed mixture. Add nuts. Shape into two 9-inch rolls. Wrap in plastic wrap and chill well. Cut into 1/4 inch slices and bake on ungreased cookie sheet at 375 for about 8 min.
This next one is deliciously spicey and gets better as they age. Make them about a week or two before you want to eat them. There are many versions of this but this is my favorite. It is a German cookie called: Lebkuchen.
1 c. honey
1 c. brown sugar
1 egg
1 T. lemon juice
3 cups flour
1/2 tsp. baking soda
1 1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
2 tsp. ground allspice
Clear Glaze for topping (optional)
Put the honey and sugar in mixing bowl and beat 'til well blended. Stir in lemon juice. Combine the flour, baking soda and spices together, blend well and add to the honey mixture. Beat well. Cover bowl and refrigerate for at least 6 hours. The dough will be easy to roll out when chilled. After chilled, cut dough in half and roll one half at a time ont a floured surface. Roll into a 1/4 inch large rectangle. Sprinkle with flour if sticky. Cut into rectangles about 1 1/2 inches by 2 1/2 inches. Place an inch apart on greased cookie sheets and bake in a preheated 350 oven. Bake about 10 to 12 minutes or until edges are slightly colored. Do the same with other half of dough. Cool and brush with some Clear Glaze. To make the Glaze mix 1 c. confectioners sugar with 2 T. water. Mix well until it is a smooth runny glaze. Store cookies in an airtight container or tin for at least several days so the cookies can mellow. Of course, eating a few right out of the oven is great too!! The kitchen smells too good not to eat a few warm ones right on the spot!