Cream the butter, brown sugar, and honey. Beat in the egg and vanilla until smooth. Sift dry ingredients and gradually stir them into the creamed mixture. Turn the dough out and knead once or twice. Divide dough in half. Flatten each half into a 1-inch-thick disk. Wrap and refrigerate for at least 2 hours or overnight.
Roll one piece of dough slightly less than ¼ inch thick on waxed paper. Cut into shapes and place onto greased cookie sheets. Repeat for remaining dough and scraps. Bake at 350 degrees F for 18 to 20 minutes. Cool briefly on sheets, then transfer cookies to a rack to cool.