Recipes so good it oughta' be a sin!

Friday, August 6, 2010

Honey Spice Cookies

I honestly wasn't sure whether I was going to be baking something new before next week. Early on Thursday I made a huge batch of Sugar Donut Muffins to take over to Karin's so she could include them when she visits the parks this week on her mission to feed the homeless. As I noted in a previous post, I was really taken with her kindness and dedication to her cause and resolved to help out by baking a treat each week for her to include with her meals.

But, last night the baking urge came on me again so I decided to try out a recipe for Honey Spice Cookies. These are similar in some ways to the Chewy Ginger Cookies I did recently. However, these are much thinner and while they are still soft and chewy they're not quite as sweet. Granted, that is a relative term when dealing with cookies, but the Ginger Cookies were almost overpoweringly sweet and it was hard to even finish one of those big boys! These are smaller, thinner and without quite the same sugar rush.

This is another of the Amish recipes I've been trying out lately. I took a few liberties with the original which just called for honey. I was running low on honey so cut the portion in half and added molasses to make up the difference. I really liked the result as it made these cookies wonderfully soft and chewy with that depth of flavor that only old-fashioned molasses can give. This recipe makes about 3 dozen.

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
1/4 cup honey (or 2 tbl. honey and 2 tbl. unsulfured molasses)
2 cups all-purpose flour
2 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
granulated sugar for rolling

Preheat oven to 350°. Line baking sheets with parchment paper or silpat.

Cream together the butter, brown sugar, egg, and honey in bowl of mixer fitted with paddle attachment. Sift together the flour, baking soda, salt, and spices in a separate bowl. Add the dry ingredients a little at a time, beating on medium speed until well incorporated and a stiff dough forms.

Shape the dough into 1 1/2-inch balls and roll in sugar to coat. Place on baking sheets 2 inches apart. Bake for 10-15 minutes or until cookies are golden brown and cracked on top. Allow to cool on pans 5 minutes then remove with spatula to wire racks to cool completely.

Cookies can be stored up to 5 days in airtight container.
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