YIELD: Makes 6 dozen
2 3/4 cups – all-purpose flour
1 T – ground ginger
2 tsp. – ground cinnamon
1 tsp. – baking soda
1/2 tsp. – salt
1/4 tsp. – ground cloves
1/4 tsp. – nutmeg
1 1/2 cups – oats (quick-cooking or old fashioned), uncooked
1/2lb. (2 sticks) – butter , softened (no substitutions)
3/4 cup – honey
1 large – egg
In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.
To prepare cookies:
In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well.
Add half of cookie mix; beat well. Add remaining cookie mix; beat well.
Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness. Wrap tightly; chill at least 4 hours.
Heat oven to 350°F.
Remove one portion of dough from refrigerator.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.)
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.
Use thumb to make a deep indentation in center of each cookie dough ball.
Bake 6 to 8 minutes or until very light golden brown.
Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with 1/2 teaspoon preserves.
Cool and store as directed.