• 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


  • 2 egg whites
  • 3 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt


In a large mixing bowl, cream margarine and brown sugar until well combined, and then beat in honey and egg. 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 and refrigerate at least 1 hour. Grease cookie sheets and set aside.

Working with 1/4 of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps. Bake in a preheated 350° F oven for 7 minutes, or until done. Transfer to wire racks to cool.

Meanwhile, prepare the icing. In a large mixing 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 icing around edges, using a pastry bag fitted with tube.

Makes about 4 dozen.