Everyone agrees that this whole wheat cookie recipe is extremely tasty. And every time I eat them I wonder why anyone would ever make another kind of gingerbread cookie--and why some people think frosting is necessary.
They are particularly appropriate around the Christmas season, of course, but we would love to eat them year round with milk, if I made them that often.
1/3 c. butter
1/2 c. honey
1/3 c. molasses
2 3/4 c. flour (more or less, depending on whether you're making round or cookie cutter cookies and how stiff you need the dough)
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
Cream butter and honey. Add egg and molasses; mix well.
Sift and stir in dry ingredients. Blend thoroughly.
Chill dough (optional, but does tend to make it easier to use cookie cutters). Drop by teaspoons on lightly greased sheet 1" apart, or roll out on floured table and use floured cookie cutters.
Bake at 375 degrees for 8-10 minutes.