• 1/2 cup (1 stick) margarine, softened
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup honey
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
  
  For royal icing:
   
• egg whites
• 3 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
  
  In a large mixer bowl, cream margarine and brown sugar; beat in honey and egg until well combined.
  
  In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough. Refrigerate at least 1 hour, or up to 3 days.
  
  Grease cookie sheets; set aside.
  
  Working quickly with one-fourth of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes, including a dreidel, menorah or star. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps.
  
  Bake in a preheated 350° F oven 7 minutes, or until done. Transfer to wire racks to cool.
  
  Meanwhile, prepare royal icing: In a large mixer bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks.

Makes about 2 cups.

Decorate cooled cookies with royal icing around edges, using a pastry bag* fitted with tube.

*Create your own "pastry bag" by taking a small resealable plastic bag, snip off one corner, put in icing; twist bag and squeeze to decorate cookies.