Ingredients
1/2 cup butter or margarine (at room temperature)
1/2 cup sugar
1/3 cup Golden Blossom Honey
1 ½ teaspoons vanilla extract
1 egg
2 cups flower
½ teaspoon salt
2 cups powdered sugar sifted
6-8 teaspoons milk
4 teaspoons corn syrup
½ teaspoon vanilla or almond extract
Food coloring optional
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
The Cookies:
In a large bowl, beat butter, sugar, honey and vanilla with an electric mixer until well-blended. Beat in egg, flour and salt. Form dough into a ball, wrap in plastic and chill for at least 2 hours or until firm enough to roll out. Preheat oven to 350°.
To cut out and bake cookies, roll half of the dough out at a time, on a lightly-floured surface, ¼-inch thick. Cut into desired shapes and place one-inch apart on baking sheet lined with wax paper. Bake for 10 minutes or until edges are golden brown. Cool and then decorate as desired. Store in airtight containers. Makes a little over 2 dozen 2 ½ inch cookies.
The Frosting:
Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup and extract. Stir vigorously until icing is smooth. If needed, add additional milk to thin icing more. Add more powdered sugar to thicken. You’ve reached the correct consistency for the frosting if a scoop of icing falls slowly off the spoon. If making colored icing, divide into bowls and add food coloring.
Tip: This frosting hardens quickly, so add any decorations such as sprinkles immediately after putting on the cookie. Make sure the frosting is fully hardened (let set for 10-12 hours) before wrapping cookies.
In a large bowl, beat butter, sugar, honey and vanilla with an electric mixer until well-blended. Beat in egg, flour and salt. Form dough into a ball, wrap in plastic and chill for at least 2 hours or until firm enough to roll out. Preheat oven to 350°.
To cut out and bake cookies, roll half of the dough out at a time, on a lightly-floured surface, ¼-inch thick. Cut into desired shapes and place one-inch apart on baking sheet lined with wax paper. Bake for 10 minutes or until edges are golden brown. Cool and then decorate as desired. Store in airtight containers. Makes a little over 2 dozen 2 ½ inch cookies.
The Frosting:
Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup and extract. Stir vigorously until icing is smooth. If needed, add additional milk to thin icing more. Add more powdered sugar to thicken. You’ve reached the correct consistency for the frosting if a scoop of icing falls slowly off the spoon. If making colored icing, divide into bowls and add food coloring.
Tip: This frosting hardens quickly, so add any decorations such as sprinkles immediately after putting on the cookie. Make sure the frosting is fully hardened (let set for 10-12 hours) before wrapping cookies.
