Instructions: In large bowl with mixer at med speed, beat butter, sugar & honey until light & fluffy. In small bowl combine flour, ginger & baking powder; with mixer at low speed, beat into butter mixture to blend well.

Flatten dough to disk shape; refrigerate, wrapped in plastic 1 hour until firm. Heat oven to 325. Work with 1/2 the dough at a time; keep remainder in refrigerator. Mold into shapes or press into pans, or roll out to 1/4" thickness between 2 sheets or waxed paper & cut into shapes.

Place on ungreased cookie sheets about 1" apart. Bake 12-40 minutes, according to size & thickness of cookies, until golden brown. Cool on wire racks. Store in air tight containers.

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