The cookie dough in this recipe is sticky and soft — similar to that of short bread. Unlike the firm pressure necessary to roll out a pastry dough, honey cookies should be rolled using a light touch. A well-floured rolling pin and board are critical, as well. Finally, this is a tricky dough for a warm day.
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup wildflower honey
- 1 egg; beaten lightly
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
In a medium-sized bowl, cream the butter and sugar.
Gradually beat in the honey and then the egg. In another bowl, whisk together the flour, baking powder, and salt, and stir into the butter mixture.
Shape the dough into a disk, wrap in plastic, and refrigerate overnight or at least until the dough is very firm to the touch.
Preheat oven to 325 degrees.
Take the dough out of the refrigerator and cut it in half. Return one half to the refrigerator.
On a well-floured board, with a well-floured rolling pin, roll out the first half to 1/4-inch thickness, cut into rounds with a 2-inch cookie cutter, and place 1 inch apart on a cookie sheet greased or lined with parchment paper.
Repeat with the second half of the dough. Bake 12-15 minutes until the cookies are lightly colored. Sprinkle with confectioners’ sugar before serving, if desired.
Makes 25-30 cookies
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