Gingerbread Lighthouse

Directions

1. 1
   Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in honey and egg.
2. 2
   Combine flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating until blended. (For colorful pieces, drop in a bit of food coloring.)
3. 3
   Shape dough into 2 flat disks. Cover with plastic wrap; chill at least 1 hour or until firm.
4. 4
   Preheat over to 350°. Roll dough to 1/4-inch thickness on a nonstick foil or parchment-lined baking sheet (flip it over and roll on the back if yours has a rim). Place template on dough. Trim around design, then pull away excess.
5. 5
   Bake 10 to 15 minutes until cookies are completely crisp and edges begin to brown. It's okay if the edges brown a little more than you would like for a regular cookie, because you can frost the over-brown edges and top with candy.
6. 6
   Cool completely on a wire rack. Repeat with remaining dough and templates.
7. 7
   For the top of our lighthouse, we rolled out scraps of dough and cut circles in descending sizes using biscuit cutters.