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
Milk, dried lavender, salted butter, room temp, BeeMaid Creamed Honey, egg white, room temp, vanilla extract, sour cream or Greek yogurt... Read More
BeeMaid Honey, Apple Sauce, Brown Sugar, All Purpose Flour, Whole Wheat Flour, Chopped Pecans, Egg (lightly beaten), Vanilla, Kosher Salt... Read More
salted butter (softened), all-purpose flour, BeeMaid Creamed Honey, orange zest, vanilla extract, eggs (room temperature), baking powder, salt... Read More
625 Roseberry Street
Winnipeg, Manitoba
Canada, R3H 0T4
Phone: 204-786-8977
Toll free: 1-866-788-8030
Fax: 204-783-8468
