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To make Cookies: Combine honey and milk in small microwave-safe container.
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Heat on high power 15 seconds.
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Allow to cool to just warm before proceeding.
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Place flours, brown sugar, salt, baking soda, and cinnamon in bowl of food processor.
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With machine running, drop butter through chute.
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Process 30 seconds, or until butter is in small pieces.
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With processor running, add milk-honey mixture, and process until dough just begins to come together.
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(Dough will be stiff and dry, but will hold its shape when pressed together.
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If dough seems too dry, add up to 1 Tbs.
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more milk.)
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Roll out dough to 1/8- to 3/16-inch thickness between 2 pieces of parchment paper.
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Chill 1 hour, or until firm.
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Preheat oven to 350F.
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Cut Cookies into desired shapes, and transfer to parchment-lined baking sheets, spacing Cookies at least 1/2 inch apart.
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Bake 12 to 14 minutes, or until golden and crisp on edges.
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Cool on wire rack.
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To make Royal Icing: Beat meringue powder with lemon juice and 3 1/2 Tbs.
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water in bowl of electric mixer (or with hand mixer) until combined.
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Add confectioners sugar 1 cup at a time, and beat on low speed until combined and smooth.
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Beat in maple extract.
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Increase mixer speed to medium-high, and beat 3 to 4 minutes, or until Royal Icing is thick and fluffy.
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Consistency is right when you lift beater and ribbon of icing falls back into bowl and sits on surface for a few seconds.
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(Add water 1 Tbs.
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at a time if necessary to thin mixture.)
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Spread or pipe Royal Icing onto cooled Cookies.
