Royal Icing
1 1/2 Tbsp. meringue powder
2 cups of sifted confectioners sugar (powdered sugar)
2-3 Tbsp. warmer water
Optional assorted food coloring

 In a large bowl, sift together the flour, baking soda, and spices. Set aside.

 Next in an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in beaten ed egg, vanilla, molasses and honey. Gradually add the flour mixture; combine on low speed. (Scrape the sides to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
Roll chilled dough between two sheets of parchment or wax paper.

Heat oven to 350°. Place a dough third between two large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter dipped in flour to cut into desired shapes. 

 Transfer to an un-greased baking sheet lined with parchment paper. Bake until crisp, but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.

Sift together 3 Tbsp. meringue powder (oh, BTW, I have often left this out and icing was just fine, it just won't harden) and 1 pkg (16 oz.) of shifted confectioners sugar (powdered sugar). In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and warm water until stiff peaks form, about 5-7 minutes. If icing is too thick, add a couple drops of water. If icing is too thin, add additional confectioners' sugar, and continue beating until desired consistency. Tint icing with desired food coloring. Fill pastry bag, decorate as desired.