Place butter, honey, brown sugar, salt and vanilla in a small saucepan over low heat, until combined. 

Turn off heat and add ½ teaspoon baking soda and stir. The mixture will bubble and turn lighter color. Let it cool for an hour or so. 

When the mixture is room temperature, transfer it to a mixing bowl. Add 2 eggs and whisk together. 

Add cinnamon and flour and stir with a wooden spoon, or an electric mixer, until the mixture is thick. 

Cover the bowl with plastic wrap and let the dough cool in the refrigerator for at least 3 hours or overnight.

Now the dough is firm and you can bake. Preheat the oven to 350°F and prepare two baking sheets.

Roll the dough into small balls about 1-inch in diameter and place them on the baking sheets, leaving enough room (1 ½ inches) for the cookie to expand when baking. 

Bake for 15 minutes until the cookies rise and become firm and golden brown.

Cool on a wire rack.

For toppings you can chose:

• Sprinkle icing sugar on cooled cookies.

• Combine the powder sugar with 1 to 2 tablespoons of water and drizzle on cooled cookies.

• Before baking, roll the ball of cookies dough in powdered sugar and bake, the cookie will have a cracked exterior.

Yield: 50 cakes