Ingredients

This honey cookie, says author Jane Watson Hopping, tastes even better after standing in a crock for three to four months! "It will remain soft, moist and delicate in flavor for up to three years in a tight container! (The honey acts as a preservative.)" But could you keep from eating them that long?

2 cups honey
3 tablespoons baking soda
1 cup shortening or margarine
1/4 cup hot water
2 teaspoons ground ginger
1/2 teaspoon salt
3 to 4 cups all-purpose flour

Directions

Preheat oven to 375 degrees. In a large saucepan, warm the honey over low heat, then stir in the baking soda. Add the shortening, water, ginger and salt and continue warming gently until the shortening melts.

Remove from heat and stir in enough flour to make a stiff dough (start with 3 cups, then add more if needed). Turn onto a floured surface; roll 1/8- to 1/4-inch thick. Using a small glass dipped in flour (or a cookie cutter), cut into small circles and place on a greased cookie sheet. Bake until cookies are lightly browned on the bottoms, about 8 minutes. (Honey browns faster than sugar, so be careful they don't overbrown.)

Immediately remove from pan and cool on a wire rack.

Note: If desired, you may dust the cookies with lightly mixed spices (cinnamon, nutmeg and ginger) and powdered sugar as you layer them in the container. Makes 5 dozen cookies.