Honey Spice Cookies (for wreath construction)

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Serves: 18

See instructions at the end for an edible version of these cookies!

2 2/3 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup honey
1 egg
1 1/2 teaspoons Mexican vanilla

In a medium bowl, stir flour, baking soda, cinnamon, nutmeg and salt until blended; set aside.

In a large mixer bowl at medium speed, beat butter until fluffy. Beat in honey, egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Divide dough into three portions. Cover and chill for 1 hour or until no longer sticky.

On a lightly floured surface, roll dough to 3/8 -inch thickness. Generously dust holly cutter with flour; shake off excess. Cut cookies and place 1 inch apart on lightly greased baking sheets.

Bake in a preheated 350° oven for 9 to 10 minutes or until edges are set and lightly browned. Cool cookies on a wire rack. Store in an airtight container.

Cookies For Eating: To make a sweeter, more tender cookie, use 2 3/4 cups all-purpose flour and 1 teaspoon baking soda. Beat 3/4 cup sugar with the butter until fluffy. Roll cookies to a scant 1/4 -inch thickness and bake for 10 to 14 minutes. Decorate as desired.

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