Friday, January 22, 2016

Honey Coins

I like to bake with honey a lot. I feel like it is an under used ingredient. The flavor can be subtle, but in a nice simple recipe, the flavor shines through. I came across this cookie and it seemed so different, so simple but good. I have made similar slice and bake cookies that you roll in powdered sugar, but those are usually flavored with citrus. 

This recipe makes a fairly small batch, and the cookies are petite. Refrigerator cookies like these can be made in advance, but these firmed up rather quickly, so I was able to make the dough when I got home from work and baked them up later in the evening. The dough was fairly sticky, so rolling into a log was a bit messy. I was able to bake these up all at once, so in the end they were quick to make. The honey flavor is lovely, and these are the perfect tea cookie.

Honey Coins
¾ cup butter, room temperature
1/3 cup powdered sugar
2 tablespoons honey
1 tablespoon water
1 teaspoon vanilla
1 ¾ cups flour
2 tablespoons cornstarch
½ teaspoon salt
Additional powdered sugar

In a large mixer bowl beat butter on medium until smooth. Add the powdered sugar, honey, water, and vanilla and mix on medium until incorporated. With the mixer running on low, gradually beat in the flour, cornstarch, and salt. Stir just until combined.

Divide dough in half. Shape each half into a 10-inch log and wrap in plastic wrap. Refrigerate for at least 3 hours.

Preheat oven to 325 degrees. Line two baking sheets with silicone baking mats.

Cut rolls into 1/4-inch slices and place on the prepared baking sheet. Bake for 13 to 15 minutes, just until bottoms are golden. Cool on cookie sheet for 5 minutes. While the cookies are still warm, roll the cookies in additional powdered sugar. Cool completely on a wire rack.

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