adapted from National Honey Board
This is a nice, simple Christmas cookie full of gingery spiciness. The honey makes them nice and crunchy, perfect with a cup of tea.
1 1/2 cups honey
3/4 cup butter, softened
2 teaspoons vanilla
5 cups whole wheat pastry flour
2 teaspoons baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon fine sea salt
1/4 cup sifted confectioner’s sugar
1/2 teaspoon lemon extract
2 -3 teaspoons water
- In large bowl, cream the honey and butter together until light and fluffy. Beat in the egg and vanilla.
- Mix the dry ingredients together and add to the honey mixture; mix until combined. Shape the dough into 2 balls and wrap tightly in plastic wrap; refrigerate for 2 hours.
- Dust the counter with flour and roll out one of the dough balls to 1/4-inch thick. Cut into desired shapes using cookie cutters; transfer to silicone sheet or parchment paper covered baking sheet. Reroll the dough scraps and cut out more cookies.
- Bake cookies at 350°F for 10-12 minutes or until lightly browned at the edges. Remove cookies from pan and cool on a wire rack. Repeat with remaining dough ball.
- Whisk together the glaze ingredients in a small bowl. The glaze should be very thin and transparent when applied to the cookies. When cookies are completely cool, brush or smear on the glaze with a spoon. Let glaze harden. Makes about 50 cookies, depending on the size of the cookie cutters you use.