Honey Ginger Cookies

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
1 egg
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
Glaze:
1/4 cup sifted confectioner’s sugar
1/2 teaspoon lemon extract
2 -3 teaspoons water

1. In large bowl, cream the honey and butter together until light and fluffy. Beat in the egg and vanilla.
2. 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.
3. 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.
4. 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.
5. 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.