Preheat oven to 325 degrees. Line 2 large baking sheets with parchment; set aside.
Mix cream and vinegar in a small bowl and let sit until thickened, about 30 minutes.
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.
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.
Pour in thickened cream and mix until smooth.
Gradually add the flour mixture, and beat on low speed, until just combined.
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.
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.
When cookies are completely cool, make the glaze. Add confectioners sugar and milk to a small mixing bowl and whisk until smooth.
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.