Christmas Cookie

'Combine the butter, confectioners' sugar, and honey in a saucepan and heat over low until smooth and creamy.'

'Remove from heat.'

'Sift together the flour, cinnamon, ginger, and baking soda in a separate bowl.'

'Add the eggs and melted honey mixture to the dry ingredients

Mix until a smooth dough forms.'

'Refrigerate for 2 hours or overnight.'

'Preheat oven to moderate temperature (180°C).'

'Roll out the dough on a lightly floured surface to about 1/2 cm thickness.'

'Cut into shapes with a cookie cutter.'

'If desired, poke a hole at one end with a skewer.'

'Arrange on baking sheets lined with parchment paper, leaving space between each cookie.'

'Bake for about 20 minutes or until firm to the touch.'

'Let cool completely and decorate with glaze.'

'Store in sealed containers.'

'For the glaze: Beat the egg white until stiff peaks form

Sift confectioners' sugar into the bowl and mix until smooth.'

'Transfer the glaze to a piping bag fitted with a fine tip and use.'

'Yield: 150 cookies.'