Wow, what a week this has been! I can’t believe it is already Friday. I always try to plan ahead but it just seems like nothing this week happened as planned. Work was busy, my husband was sick part of the week, lots going on. I don’t even think I did my regular grocery shopping this week. We’ve been scrounging for things to have for dinner and we’ve had more than our share of take out this week.
My husband knew that we had a couple of different types of honey in the cupboard and he came across this recipe. I’ve made a couple of different recipes from Baking Blonde’s Weblog, and I’ve always had good results. This is a very simple recipe, so I figured the taste of the honey would shine through. You have to be careful when baking with honey, since it burns so easily. I sometimes make peanut butter and honey cookies, where you replace the sugar with honey, and those are great, but burn if they bake just a moment too long. I decided to bake these less than the recommended time and I ended up taking them out of the oven at 13 minutes rather than the recommended 15-18 minutes.
The dough for these cookies is very, very soft. I mixed the flour mainly by hand, because I was worried that the mixer would overmix the dough. My cookies don’t look like the photo on Baking Blonde’s site, mine are flatter. In fact, they look a lot like Nilla Wafers. They are super soft when you take them out of the oven, but I gauged doneness by the browning on the edges of the cookies. I don’t think that you would want to bake these too long. The honey flavor remains strong in these cookies. I used blackberry honey, and I would be interested to try this with other types of honey.
1/2 cup butter, softened
1/2 cup honey
1/4 cup sugar
1 1/2 cups flour
1/2 tsp. baking soda
1/8 tsp. salt
Additional sugar (for rolling)
Preheat oven to 300. Line baking sheets with parchment paper or a silicone baking mat.
In a mixing bowl combine flour, soda, and salt. Cream together the butter and sugar. Add the honey and cream well. Slowly add the flour mixture and mix until just incorporated. Finish by hand if needed. Do not over mix the dough.
Chill dough for 10 minutes.
Drop dough by rounded spoonfuls into bowl of sugar and roll to coat. Place on prepared baking sheet and bake for 13-15 minutes until edged are golden and set. Allow to cool on baking sheet for 5 minutes before transferring to rack to cool completely.
Recipe from Baking Blonde’s Weblog