maandag 25 november 2013


With Honey
Anything I’ve ever baked with loads of honey and salt has come out incredible. When I added lemon to the mix, it took this dough to a whole new level. I like these cookies to be just an inch in diameter, since they pack a sweet, lemony punch. Between their teeny size and the back-of-the cheek pucker you get from biting into one, they really make you feel like a kid again.

Preheat oven to 350°F
Makes: 3 dozen cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 egg
1/3 cup honey
teaspoon lemon zest

1. Sift together the flour, baking powder, and salt into a bowl and set it aside.
2. Cream the butter and sugar until they look light and fluffy. Add the lemon zest and mix to incorporate.
3. In a separate bowl, crack in the egg and add the honey. Stir them together until they’re fairly well mixed. Then add it to the butter mixture and beat until combined. Add the flour mixture a third at a time and let it mix in fully each time before adding the next batch; you’ll see the dough start to come together. Blend just until it looks smooth.
4. Lightly grease a cookie sheet. Then scoop teaspoons of the dough and roll them gently into little balls. Place them on the sheets about 2 inches apart and flatten slightly with the tips of fingers or a fork. Tip: Flour the fork if it sticks. Bake for 10 to 12 minutes, until cookies are set and bottoms are golden brown.

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