A Hanukkah cookie recipe perfect for the Festival of Lights celebration! 

1/2 cup (1 stick) margarine, softened

1/2 cup firmly packed dark brown sugar1/2 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

Icing:

2 egg whites

3 cups confectioners' sugar

1 tablespoon lemon juice

1/8 teaspoon salt

1. In a large mixing bowl, cream margarine and brown sugar until well combined, and then beat in honey and egg.

2. In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture.

3. Beat on low speed until well blended. Cover dough and refrigerate at least 1 hour. Grease cookie sheets and set aside.

4. Working with 1/4 of the dough at a time, roll out on floured surface to 1/4-inch thickness.

5. Cut into desired shapes. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps. Bake in a preheated 350*F oven for 7 minutes, or until done. Transfer to wire racks to cool.

6. Meanwhile, prepare the icing. In a large mixing bowl, combine egg whites, confectioners' sugar, lemon juice and salt.

7. Beat on high speed until mixture holds soft peaks. Makes about 2 cups.

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

Makes about 4 dozen.

Recipe and photo courtesy of chabad.org.

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