Simply *The Best* Recipe for Cookie Cutouts

Yes, I know that's a bodacious claim, but I believe it to be true. Deliciously, lip-smackingly true. A delicate-tasting cookie with more flair than your basic sugar cookie cutout, these are even wonderful plain -- sans icing or frou-frou decorations. Although both are fun!

Our Girl Scout troop is going to decorate Christmas cookies for a local charity at our next meeting. I'm making the cookies and icing ahead of time. Regular sugar cookies are fine, but if you really want to surprise folks -- in a good way -- try this recipe this season.

Simply the Best Cookie Cutouts
2 ½ cups plain flour
1 t cinnamon
½ t ginger
½ t baking powder
1/4 t baking soda
1/4 t salt
3/4 cup butter
½ cup honey
1/3 cup sugar
1 egg

Stir together flour, cinnamon, ginger, baking powder, baking soda, and salt in a medium bowl and set aside. Cream butter, honey, and sugar until smooth.

Beat in egg.* Stir in half the flour mixture, beating well. Beat or stir in rest of flour.

Cover and refrigerate for 1 ½ hours or until firm enough to roll and cut. Preheat oven to 350 degrees. Roll out dough on a well-floured surface (flour your rolling pin as well!), about 1/3 of the dough at a time. Cut with desired floured cutters.

Place on lightly greased cookie sheets and bake for 8-10 minutes until lightly browned. Makes 3 to 4 dozen cookies.

After the cookies cool completely, ice with your favorite cookie icing (the kind that sets up is best) and decorate in the way that makes your heart the happiest. Don't forget to much a few naked cookies!

* I emphasized this step because I forgot to do it in my first batch of dough and had to add it in after the flour. The cookies didn't suffer a bit, but it's easier to add the egg when you're supposed to.