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