HONEYED GINGER COOKIES

Makes: 2 1/2 dozen

■ 2 cups (500 ml) flour

■ 2 tsp (10 ml) baking soda

■ 1 tsp (5 ml) cinnamon

■ 1 tsp (5 ml) ginger

■ 1/2 tsp (2.5 ml) salt

■ 1/4 tsp (1 ml) cloves

■ 1/4 tsp (1 ml) nutmeg

■ 1/2 cup (125 ml) butter, softened

■ 1/2 cup (125 ml) honey

■ 1/2 cup (125 ml) sugar

■ 1 egg

■ 1 tsp (5 ml) vanilla

1. Combine first 7 ingredients (flour through nutmeg) in a bowl; set aside.

2. Using medium speed of an electric mixer, beat together butter, honey and sugar until fluffy. Beat in egg and vanilla until blended. Stir in flour mixture just until blended. Cover and refrigerate for 1 hour.

3. Shape 1 tbsp (15 ml) measures of dough into balls. Place balls 2 inches (5 cm) apart on lightly greased cookie sheets.

4. Bake at 375 F (190 C) for 12-14 minutes or until cookies are lightly browned around edges and are just set in centre. Do not overbake. 5. Remove from cookie sheets and cool cookies on racks. Store, layered with wax paper, in an airtight container for up to 1 week. May be frozen.