2 ½ cups flour
1 ½ teaspoon cinnamon
2 tablespoon ginger
¾ teaspoon baking soda
½ cup butter
¾ cup sugar
¼ cup milk
4 tablespoon honey
In a small saucepan, cook the butter, sugar, milk and honey at a low heat. Once the butter is melted and sugar dissolved, pour into a large mixing bowl and let cool for 5 minutes.
In another mixing bowl, sift together the flour, cloves, cinnamon, ginger and baking soda. Mix into the butter mixture until just combined.
Flatten the dough onto a cookie sheet lined with parchment paper and cover with plastic wrap. Refrigerate until dough is cooled and firm.
Preheat oven to 375.
Take a quarter of the dough out of the refrigerator and roll out to about 1/8 inch thick. Use cookie cutters to cut out shapes and transfer onto a parchment paper covered cookie sheet. Repeat taking quarters of dough out of refrigerator at a time. (Dough gets sticky if it gets too warm, so keeping it in the refrigerator between batches is preferred.)
Bake for 10 minutes or until golden brown.
Makes: 4 dozen 3 ½ inch cookies.