1/2 cup honey
1/2 cup sugar
1/2 cup butter or margarine
2 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
red hot candies
3/4 cup white chocolate chips
red, green or gold ribbon for trim
Bring honey, sugar and butter to a boil in a small saucepan. Boil, stirring, until sugar dissolves. Cool to room temperature.
In a large bowl, mix flour, baking soda, salt and spices until blended. Stir in honey mixture and knead until smooth. Divide dough in half; wrap 1 half and leave at room temperature. Have small and large gingerbread men cookie cutters ready. Lightly grease cookie sheets. On a lightly floured surface, roll out unwrapped half of dough with a lightly floured rolling pin. Roll to 1/8 inch thickness. Cut out cookies using large cutters. Place 1 inch apart on cookie sheets. Reroll scraps. Gently press cinnamon candy buttons in place. Repeat with remaining dough, using small cutter.
After baking, place white chocolate chips in a 1 qt. ziplock bag. Microwave on high 30 seconds. Press bag to see if chocolate has melted; if not, repeat a 5-second intervals. Knead bag until chocolate is smooth. Snip top off bottom corner and pipe eyes, mouth and outline on each cookie. Let dry, then tie a bow around neck of each.
Preheat oven to 350 degrees F. Bake 6 to 8 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely.
Comments:Spicy and fun for the holidays!