Recipe: Honey Gingerbread Cookies

Ginger Bread

3 cups flour, sifted

1/2 cup sugar

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

2 tsp powdered ginger

1/2 tsp powdered cloves

1/2 tsp powdered nutmeg

1/2 pound butter

1/2 cup honey

Preheat oven to 350 degrees. Sift flour, sugar, baking soda, cinnamon, ginger, cloves and nutmeg together.

Cut butter into small pieces. Work butter into dry ingredients with pastry cutter or with fingers. When blended throughly, add honey and stir until completely blended.

Refrigerate dough for a minimum of 1 hour.

Roll dough out to 1/8 inch thickness on a floured board. Cut into shapes with cookie cutters of your choice. Bake for 12-15 minutes on a cookie sheet.

Let cool for one minute on cookie sheet, then cool completely on cookie racks.

Adapted from The Pooh Cook Book (Inspired by Winnie-the-Pooh) by Virginia H. Ellison, E.P. Dutton & Co. Inc, 1969. Click here to find this book on

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Featured Recipe: Honey Butter

Honey Comb

Honey is a great ingredient to use in cooking as a sweetener and sometimes as a replacement for sugar. With all the great recipes out there that use honey, we’ve decided to feature a honey recipe each month on our blog.

For our first recipe, we’re keeping it simple…

Honey Butter

1/2 cup butter

1/4 to 1/2 cup honey (to taste)

Blend ingredients in a food processor until smooth. Refrigerate until firm.

Honey Butter tastes great on muffins, scones, pancakes, and banana nut bread. To make your Honey Butter extra special, check out these Food Network recipes:

Cinnamon Honey Butter

Orange Honey Butter (and Blue Corn Pancakes)

Blueberry Honey Butter (and Grilled CornMuffins)

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