Did you know that there are beekeepers in
Even though I use Burt’s Bees soap, I have never thought much about honey in general. I don’t take it with my tea, nor do I spread it on my bread. And I can’t even count the number of times I’ve used it in baking recipes, only because it’s been too few to tally. But honey is a versatile and distinctive sweetener, and I figured that I should introduce it into my repertoire. To do so, I actually had to go out and buy a bottle of the sweet stuff; in my pantry, I have random products like cider vinegar and oat bran, but I never had gotten around to acquiring honey.
And since I’m unfamiliar with using honey as a baking agent, I went to Martha Stewart, confident that she would have a simple recipe that would slowly introduce me to the ingredient. What I found was the following recipe for honey lace cookies.
I hadn’t before made cookies this delicate, and so my batch came out far from perfect, but the process went so quickly that I learned from my mistakes fast. The recipe calls for a six minute bake time, which slightly burned the first tray I baked. I would suggest watching the cookies closely after three minutes and removing them from the oven as soon as they are golden, to avoid the smattering of black that a few of mine came out with. Also, I have to add that a squirt of cooking spray on the wax paper, if that is what you are using, will help the cookie removal once they’re cooled. Finally, I used a measuring spoon to place the batter on the trays, and I think that this was the one proficient technique I used.
Despite the flaws that come with the trial and error of a new recipe, these cookies were crisp and packed a sweet punch of honey, and as Martha suggests, an ideal companion to a cup of tea. And my reliable friend/taste tester Laura found them light enough that she “could have eaten about ten,” but flavorful enough that two were completely satisfying.
Honey Lace Cookies
Yield: about 24
2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 1/2 tablespoons honey
2 tablespoons all-purpose flour
Pinch of salt
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper (or waxed paper sprayed with cooking spray). Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.