Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Softened butter |
| ¾ cup | Sugar |
| ¼ cup | Honey |
| 3 cups | Flour |
| 2 teaspoons | Ground ginger |
| ½ teaspoon | 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 ½ the dough at a time; keep remainder in refrigerator. Mold into shapes or press into pans, or roll out to ¼" 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. Submitted By THESERVS@... (THOMAS E. HAUG) On MON, 13 NOV 1995 101606 -0500