1 c Softened butter
3/4 c Sugar
1/4 c Honey
3 c Flour
2 ts Ground ginger
1/2 ts Baking powder
In large bowl with mixer at med speed, beat butter, sugar & honey until
light & fluffy. In small bowl combine flour, ginger & baking powder; with
mixer at low speed, beat into butter mixture to blend well. Flatten dough
to disk shape; refrigerate, wrapped in plastic 1 hour until firm. Heat oven
to 325. Work with 1/2 the dough at a time; keep remainder in refrigerator.
Mold into shapes or press into pans, or roll out to 1/4″ thickness between
2 sheets or waxed paper & cut into shapes. Place on ungreased cookie sheets
about 1″ apart. Bake 12-40 minutes, according to size & thickness of
cookies, until golden brown. Cool on wire racks. Store in air tight
containers.
Yields
1 Servings