Ingredients
3/4 cup flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons water
1/2 teaspoon brandy extract (optional)
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 375 °. Grease a large cookie sheet.
In a medium bowl mix together flour, ginger and cloves.
Heat remaining ingredients in a small saucepan, until butter is melted and mixture is smooth. Stir into dry ingredients until well combined. Let cool for 3 minutes.
Drop six 1/2 teaspoonfuls of batter onto prepared cookie sheet, spacing evenly. (These cookies spread, so only do 6 at a time.)
Bake 4-5 minutes, depending on your oven, until cookies just turn golden brown and are bubbling. Remove from oven and let cool 1 minute until cookies are firm enough to be removed with a spatula. Working quickly remove cookies one at a time and drape over a rolling pin or if you prefer wrap around the handle of a wooden spoon to form a cylinder. Let cool until set, about 1 minute. Slide off rolling pin or spoon handle. Cool completely and then store in an airtight container.
In a medium bowl mix together flour, ginger and cloves.
Heat remaining ingredients in a small saucepan, until butter is melted and mixture is smooth. Stir into dry ingredients until well combined. Let cool for 3 minutes.
Drop six 1/2 teaspoonfuls of batter onto prepared cookie sheet, spacing evenly. (These cookies spread, so only do 6 at a time.)
Bake 4-5 minutes, depending on your oven, until cookies just turn golden brown and are bubbling. Remove from oven and let cool 1 minute until cookies are firm enough to be removed with a spatula. Working quickly remove cookies one at a time and drape over a rolling pin or if you prefer wrap around the handle of a wooden spoon to form a cylinder. Let cool until set, about 1 minute. Slide off rolling pin or spoon handle. Cool completely and then store in an airtight container.
