Pain D'Epice - Gingerbread cookie

Instructions

1. 1.In a saucepan warm up the Honey, Corn Syrup, both sugars and the butter (Part 1) until the butter is melted, remove from heat and let cool about 15 minutes in a very large mixing bowl.
2. 2. Gently mix the eggs and cream together (Part 2) just until homogenous. Then add to cooled mixture from Part 1.
3. 3. Mix dry ingredients from part 3 together and add to above mixture.
4. 4. Once above is well mixed, add remaining Flour from part 4 in 1/2 cup increments.
5. (You can start using the dough right away or let it set in the frige overnight. You can also freeze the dough. Let the refrigerated dough out about 10 minutes before you use it. )
6. 5. On a floured surface roll out dough to as thin as 1/8 inch or as think at 1/2 inch for your cookies (simply adjust the cooking time.)
7. 6. Place cutouts on ungreased plain cookie sheets for best results.
8. 7. Bake for 9-12 minutes @ 375
9. Original incing with the recipe was made with 1 egg white, so I suggest using your favorite cookie decorating icing instead.
10. Or you can sprinkle them with sugar before baking too.
11. You can keep these in a sealed container for about a month. Either in a dry place or in a cool place (In MN, my cookies containers are placed in a cooler in the Garage for the holidays and it works fine.)
12. Thanks for looking, Goog Luck