Saturday, December 4, 2010

Honey Spice Cookies

I've had several requests for the Honey Spice Cookies recipe that I'm baking, after posting a description.

So here it is.

As usual, I can't leave well enough alone.  So my modifications to the recipe are below, but it originally came from Taste of Home: Cookies.

A couple of things:

-- This dough is really, really sticky since it has honey in it.  Because they are refrigerator cookies, you can let them sit a day or so before slicing and baking -- I recommend two days.  Otherwise?  You wind up having to clean your knife blade constantly and that's really annoying.

-- Although the original recipe didn't call for them, I added some chopped walnuts to the batter, and they are wonderful in it.  I highly suggest either walnuts or pecans for this.  Seriously yummy.

-- The original called for a powdered sugar glaze to be brushed on the cookies before baking -- I didn't like it, so I've taken it out here.

So here's the recipe:

Honey Spice Cookies

2 c. honey
2 c. sugar
3 eggs
7 1/2 c. all-purpose flour (I used a blend of regular and whole wheat.)
3 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cloves
1 1/2 c. chopped walnuts or pecans

In large bowl, beat honey and sugar until light colored.  Add eggs, one at a time, beating well after each addition until fully incorporated.  In separate bowl, combine flour, baking soda, cinnamon, salt, allspice, and cloves; stir well with a whisk to blend everything thoroughly.  Gradually add flour mixture to wet ingredients, mixing at low speed.  (I added this half a cup at a time.  It almost overflowed my Kitchen-Aid mixer.)   Add nuts and blend in well.

Shape dough into rolls, and wrap well in plastic wrap.  Dough is really sticky, so be forewarned that this is a little bit of a messy process.  Refrigerate at least 2 hours until firm -- mine had to stay in the fridge a couple of days to be easily sliced.

To bake, unwrap dough and slice into 1/4-inch thick slices.  Place 2 inches apart on a baking sheet covered in a sheet of parchment paper that has been sprayed lightly with cooking spray.  (That is what has worked best for me to prevent sticking as they bake.  They lift off parchment really nicely.)  Bake at 350 F for 10 minutes or until lightly browned.  Remove to wire rack to cool completely before storing in an airtight container.

(It occurred to me that the Pooh Bear ornament on our tree makes a perfect photo for this recipe.  Tee hee.  This is one of my own photos.)

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