In a bowl, using a mixer, cream the butter, honey, molasses, vanilla, and salt on medium speed for about one minute.

Add the spices and orange zest, and beat for 10 seconds to incorporate.

Gradually stir in the flour, mixing with a whisk first then with a spoon until a soft, pliable, and slightly sticky dough forms.

Cover and refrigerate for 30 minutes.

Shape a small piece of dough (1 tsp to 1 tbsp) into a ball. Dust the dough ball and the cookie stamp with flour.

Press the flour-dusted stamp over the ball of dough, firmly pressing down until it flattens and spreads to the edge of the stamp.

Carefully pull the dough off the stamp and set onto the baking sheet. Trim uneven edges with a smaller round cookie cutter if needed. Reuse scraps.

Preheat oven to 350 degrees F (~175 degrees C).

Arrange the cookies on lined sheet(s) and bake for about 10-14 minutes or until edges are slightly browned.

In a small bowl, whisk together the icing sugar, orange juice, Cointreau, and cloves to make the glaze.

Dip each cookie into the glaze or pour some glaze over each cookie and return them to the baking sheet.

Place cookies back in the oven for 2 minutes, then turn off the heat and let the cookies stay in for another 1-2 minutes.

Cool completely and transfer to an air-tight container.