Have you ever begrudgingly carefully measured out an expensive local honey for a recipe you are baking only to find that once the baking is finished you can't even taste the honey? Perhaps you are like me and sulked every time you saw the honey jar now with considerably less in it and thought bitterly how you should have just used ordinary sugar as a sweetner instead of wasting precious honey? No? Then this recipe might not be for you. But....but....if you've thought an emphatic Yes! and maybe you even went so far as to ban every other person from touching the honey unless you've deemed their usage to be truly 'honey worthy' then, this recipe is for you.
These golden honey cookies are a little crisp on the outside and chewy on the inside. The sweet taste of honey is strong with a gentle taste of vanilla and nutmeg that lingers. I especially like a couple of honey cookies with a cup of tea but they go well with a cold glass of milk too.
Honey Cookies
by Michelle
1/2 cup butter
1/2 cup honey
3/4 cup sugar
2 eggs
2 teaspoons of vanilla OR scrapings from 1 vanilla bean
2 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1. Preheat the oven to 350. In a small bowl, combine the flour, baking soda and baking powder. Set aside.
2. Cream the butter, honey, and sugar until smooth. Beat the eggs and vanilla in until well combined. Slowly mix in the flour mixture.
3. On a parchment or silpat lined baking sheet, drop the cookies into approximately 1 inch balls about three inches apart. If desired, roll into a more uniform ball shape for rounder cookies. Flatten dough balls slightly with the bottom of a floured glass.
4. Bake for 10 minutes or until cookies are just beginning to turn golden. Cool for a few minutes on the baking sheet and then remove to a wire rack to finish cooling.
Makes about 5 dozen
