Holiday Honey Ginger Bread

In a large bowl, cream BeeMaid Honey and butter until light and fluffy; beat in egg.  Add flour, ginger, cinnamon, baking powder and cloves; mix until combined.  Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide in half - return half to refrigerator.

Dust work surface and dough with flour. Roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters; transfer to well greased baking sheet.

Bake at 350^○F for 10 to 12 minutes.  Remove cookies from sheet and cool on wire rack; repeat with remaining dough.

Recipe courtesy of National Honey Board