HONEY COOKIES:

1/2 cup honey
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon gloves
1 egg white, beaten
48 blanched almond halves (about)

1. Combine honey and sugar in a bowl; mix well. Beat in
eggs and vanilla extract.

2. Blend flour, baking soda, salt, and spices. Stir into honey
mixture. Knead to mix thoroughly; dough will be stiff.

3. Shape dough into a ball. Wrap in plastic wrap. Let stand 2 hours.

4. Roll dough on a floured surface to 1/4-inch thickness. Cut into
2 1/2-inch rounds or other shapes.

5. Brush top of each cookie with egg white. Press an almond
onto center. Place on greased cookie sheets.

6. Bake at 375 degrees F. for 8 to 10 minutes.

7. Cool on racks. Store in plastic bags for 8 to 10 day to mellow.