Hard Honey Cookies

1 cup sugar
1 egg
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
dash of salt
1/4 teaspoon ground ginger
1 tablespoon water
1/2 teaspoon baking soda
2 1/3 cups flour
1/2 cup slivered almonds

Combine sugar and honey in large mixing bowl, beating well. Add egg, cinnamon, cloves, ginger and salt, beat well. Dissolve soda in water; add to honey mixture, stirring well. Stir in flour and almonds. Press dough evenly into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 350F for 20 to 25 minutes. Cut into 3 x 1 inch bars. Remove cookies to wire rack to cool completely. Makes about 3 dozen. NOTE: cookies may be stored 3 to 4 weeks in a cake tin with an apple to mellow.

HONEY COOKIES
1/2 cup butter or margarine, softened
1/2 cup natural peanut butter
1/2 cup honey
1 egg
1 tablespoon vanilla extract
1 cup sifted whole wheat flour
1/2 cup dry milk powder
1/2 cup wheat bran
1 teaspoon baking soda

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.