This recipe comes to us from our Amish Cook Baking Book. You know, I used to think that a good cookie had to have frosting on it or be smothered with icing or be drowned with butterscotch chips, but I think this cookie has changed my mind. Â This is a wonderful, wonderful cookie...soft and chewy and sweet, but not overpoweringly so. Â This is just a good, good cookie. Â Sometimes there is little else to say.
I can imagine how the flavor would be enhanced even more if you were using your own locally raised honey. Â Beekeeping is an increasingly common hobby and small-business among the Amish. Â The honey will pick up a slight hint of the surrounding environment. Â Cactus flowers and phlox are found throughout that region so the honey will be hinted with that as opposed to the clovers and carnations found in the Midwest.
Anyway, this a great, great cookie. Â Rachel made some over the weekend and we made embarrassingly quick work of them! (and, thankfully, we gave some away so we didn't eat them ALL ourselves. Â Enjoy! Â Above are a finished batch...notice some are lighter and others are darker. Â Darker ones were baked a little longer, 10 - 12 minutes would be a good baking time for the lighter ones which Rachel like a bit better. I liked them both. Below is the recipe and some more process shots.
- 2 1 /4 cups flour
- 2 1 /4 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 teaspoon ginger
- 1 /2 teaspoon cinnamon
- 1 /4 teaspoon cloves
- 1 cup brown sugar
- 3 /4 cup butter
- 1 egg
- 1 /4 cup honey
- Roll into balls and dip into water and then into sugar. Bake at 350 for 12 to 15 minutres.
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Barbara Prisinzano
This cookie is very good!! Thanks for the recipe!! Now I would like to know how I can buy a cook Book?? Barb P
dynnamae
These cookies look and sound very good. I do have local raw honey so I believe I will making some of these soon. Thanks for sharing the recipe.