Lemon Ginger Cutouts

• 1 cup butter, softened
• 2/3 cup packed brown sugar
• 2/3 cup light corn syrup
• 1/3 cup honey
• 1 teaspoon grated lemon peel
• 4-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1-1/2 cups confectioners' sugar
• 1 to 2 tablespoons water
• Colored sugar, optional

1. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add corn syrup, honey and lemon peel. Combine the flour, salt, baking soda, cinnamon and ginger; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. Divide dough into fourths. On a lightly floured surface, roll one portion to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters. Place 2 in. apart on greased
3. . Bake at 350u0b0 for 8-10 minutes or until light golden brown. Remove to wire racks to cool. Repeat with remaining dough.
4. For frosting, in a small bowl, combine confectioners' sugar and enough water to achieve desired consistency. Spread over cookies. Sprinkle with colored sugar if desired.

butter, brown sugar, light corn syrup, honey, flour, salt, baking soda, ground cinnamon, ground ginger, sugar, water, colored sugar

Taken from www.tasteofhome.com/recipes/lemon-ginger-cutouts/ (may not work)