1/2 cup sugar
1/4 cup honey
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm (105°F to 115°F) water
1/4 teaspoon cream of tartar
Food color, as desired
Decorator sugars and/or candies, if desired
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add honey and egg yolk; continue beating until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, just until mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2 to 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake 6-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine all icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thickened and glossy. (If too thick, add additional tablespoon hot water.) Cover bowl with damp paper towel or plastic food wrap until ready to use.
Divide icing into bowls; tint each with desired food color. Frost and decorate cookies as desired.
Traditional cookie cutters include Menorah, Dreidel and Star of David.