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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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.
