1/2 c. butter, softened
2 tbsp. light brown sugar
1/4 c. honey
2 c. all-purpose flour
1 tsp. ground ginger
3 tubes decorating icing - green, white & red
1/4 c. granulated sugar
1 lg. egg
1/4 c. molasses
3/4 c. whole wheat flour
1/2 tsp. baking soda

In large bowl, beat butter with sugars until blended. Beat in egg, honey and molasses. Stir in flours, ginger and baking soda. Divide dough in half; shape each half into disk. Wrap in plastic wrap, refrigerate 2 hours. Grease 2 large baking sheets.

On floured surface, roll out dough using 1/2 round crinkle cutter, cut out center of each round. Place large rounds 1 inch apart on baking sheets, repeat with remaining dough, rerolling scraps and cookie centers. Bake 9 minutes at 350 degrees. Decorate with icing. Makes 4 dozen.