Hanukkah Honey and Spice Cookies
1/2 cup (1 stick) margarine, softened
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1 egg
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
For royal icing:
egg whites
3 cups confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon salt
In a large mixer bowl, cream margarine and brown sugar; beat in honey and egg until well combined.
In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough. Refrigerate at least 1 hour, or up to 3 days.
Grease cookie sheets; set aside.
Working quickly with one-fourth of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes, including a dreidel, menorah or star. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps.
Bake in a preheated 350° F oven 7 minutes, or until done. Transfer to wire racks to cool.
Meanwhile, prepare royal icing: In a large mixer bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks.
Makes about 2 cups.
Decorate cooled cookies with royal icing around edges, using a pastry bag* fitted with tube.
*Create your own "pastry bag" by taking a small resealable plastic bag, snip off one corner, put in icing; twist bag and squeeze to decorate cookies.
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