Step 1

In small mixing bowl, cream butter and sugar with hand held mixer.

Step 2

Mix in egg white until completely mixed in.

Step 3

Add cinnamon and honey, mix well.

Step 4

Pour flour into sifter over mixing bowl, and add to butter mixture. Combine.

Step 5

Refrigerate for at least 1 hour. Can be held in refrigerator for up to 5 days.

Step 6

Preheat oven to 350 degrees.

Step 7

If using a stencil, place stencil onto silpat or parchment paper, spread batter over stencil with offset spatula to make 4-6 cookies, then peel away stencil. If free-handing, spoon about 1/2 teaspoon of batter per cookie, onto silpat or parchment paper and use back of spoon to spread into desired shape, ensuring it's not more than 1/16" thick. Make 4-6 cookies at a time.

Step 8

Bake 7-9 minutes, or until light to medium golden brown. Thickness will affect your total bake time.

Step 9

Remove from oven and quickly remove from pan and lay over rounded object (rolling pin, wine bottle, drinking glass, etc.). If the last one or two start to harden before they are shaped, pop them back in the oven for about 30 seconds, then quickly shape.

Step 10

With potholder, remove silpat from baking pan to counter, to cool. Once cool (a minute or two) begin process again, then place entire silpat back on to hot sheet pan and bake immediately.