1 cup honey
1/8 teaspoon black pepper
1 3/4 cups unflavored breadcrumbs
1 teaspoon cinnamon powder
Red- and green-colored sugars for garnish
Whole cloves

Put the honey into a 2-quart saucepan and slowly bring it to a boil. Do not leave it unattended or it will boil over. Skim any residue that rises to the surface. When skimmed, add pepper and cinnamon. Stir for one minute. Remove pot from heat. Add breadcrumbs. Stir until thoroughly mixed. Cool completely.

When cool, roll small bits of dough into 1-inch balls with your hands. Roll the balls in colored sugar until the entire surface is coated. Repeat until all the dough is used. Store the gingerbread in an airtight container. Include a few whole cloves in the container for additional flavor. "No-Bake Gingerbread" is best when fresh, but will keep for several weeks.

Makes about 30 (1-inch) balls.