Preparation

• In a bowl, using a mixer, cream the butter, honey, molasses, vanilla, and salt on medium speed, around a minute or so.
• Add the spices and orange zest, beat for 10 seconds to incorporate.
• Gradually stir in the flour, mixing with a whisk first then with a spoon, until the dough forms; it will be soft and pliable and a tad of sticky. You can always adjust the consistency by dusting with a bit flour or adding a few drops of water or milk - if it's too tough. Cover and refrigerate for 30 minutes.
• If you are using a cookie stamp, shape a small piece of dough (1 teaspoon to 1 tbsp.) into a ball. Dust with flour to help with stamping.
• Press the flour-dusted stamp over a ball of dough also dusted with flour and firmly press down until it flattens and spreads out to the edge of the stamp. Carefully pull off the stamp and set onto the baking sheet.
• If you don't want to use stamps, simply roll out the chilled dough and cut it using cookie cutters.
• Preheat oven to 350 degrees F (~175 degrees C). Arrange the cookies on lined sheet(s).
• Bake for about 10-14 minutes or until edges are browned a little, preferably slightly underbake.
• In a small bowl, make the glaze by whisking together the icing sugar, orange juice, Cointreau, and cloves. Adjust the consistency as needed.
• When cookies are baked, remove them from the oven and let cool slightly. Quickly dip a cookie into the glaze or pour glaze over each cookie and return to the baking sheet.
• Place back in the oven for 2 minutes, then turn the heat off and let sit for another 1-2 minutes before removing.
• Allow to cool completely then transfer to an air-tight container.