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Prep Time: 14 Minutes Cook Time: 15 Minutes |
Ready In: 29 Minutes Servings: 36 |
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These cookies have a unique and delightful flavour. One of my taste-testers swore she could detect nutmeg in the batter, and declared it the secret ingredient (there is none). These crispy, thin cookies should be stored in an airtight container. Recipe from Krystel . Ingredients:
1/2 cup unsalted butter, softened |
1/2 cup packed brown sugar |
1/2 cup honey |
1 egg |
1 1/2 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 tablespoons sugar |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 375°F.
2. In a medium bowl, beat the butter, brown sugar, honey and egg on medium speed, scraping bowl constantly until smooth.
3. In another bowl, thoroughly combine the flour, baking soda, salt and cinnamon; then add this to the honey mixture.
4. Mix only until just combined.
5. The dough will feel almost liquid.
6. Drop by teaspoonfuls onto an ungreased cookie sheet.
7. The recommended baking instructions were: bake until just set and light brown around the edges (surfaces of cookies will appear shiny), 7-9 minutes.
8. I pulled them out at this point and thought they were too soft.
9. I put them back in until the cookies were rather uniformly dark brown and crisp-looking, about 14 or so minutes total (just carefully watch).
10. As soon as cookies come out of oven, sprinkle some of the cinnamon-sugar topping over the cookies.
11. Let stand 3 minutes before removing cookies to wire rack to cool.
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