Gingersnaps

Ingredients

2 cups white flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup white sugar + 1/4 cup white sugar
7 tablespoons margarine, softened
1/4 cup light brown sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 large egg

Directions

Preheat oven to 350 degrees. In a small bowl, put the flour, ginger, cinnamon, baking soda and salt. Set aside. In large bowl, put the 3/4 of a cup of white sugar, margarine, brown sugar, honey, vanilla extract and egg. Beat by hand with large spoon until well combined. Add the flour mixture and stir well. Roll dough into two dozen equal sized balls. On a small plate, put the remaining 1/4 cup white sugar. Roll each ball in the white sugar until totally covered and place a dozen balls at a time onto an ungreased cookie sheet. Bake for 14 minutes or until the cookies start turning a golden brown. Remove from oven and let cool for five minutes. Transfer to wire rack. Makes two dozen cookies.