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1
In a bowl, sift together the flour, cocoa, baking powder, spices, pepper and salt.
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2
In a second bowl, using a hand-held mixer, cream the butter and brown sugar.
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3
Add the pureed candied ginger and the egg; mix until smooth.
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4
Add half the flour mixture to make a soft dough.
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5
Then mix in the honey and follow with the remaining flour mixture.
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6
The dough will be very soft.
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7
Dampen your fingers to prevent them from sticking while you work.
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8
Divide the dough into 3 rectangular pieces; lightly dust each piece of dough with flour and press between 2 sheets of plastic wrap.
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9
Refrigerate until well chilled, at least a couple of hours or overnight.
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10
Preheat oven to 350F.
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11
Using a rolling pin, roll each piece of dough between the sheets of plastic wrap until it is about 1/4 -inch thick.
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12
If the dough gets very soft, which it can, return it to the refrigerator for 10-15 minutes before cutting.
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13
Lightly dust a clean work space with flour, peel off the top sheet of plastic, and invert the dough onto the work space.
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14
Then peel off the other piece of plastic.
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15
Make sure the dough is not sticking to the counter before cutting it into cookies.
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16
Cut the dough into 2-inch stars, circles, or other medium-size cookies.
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17
Line 2 cookie sheets with parchment or dust with flour.
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18
Transfer the cookies with a spatula to the sheets.
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19
Bake the cookies for 15 minutes, or until the edges are lightly browned.
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20
Cool the cookies on a rack.
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21
When the cookies are cool, dust them with confectioners' sugar.
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22
Store in a well sealed container,.
