BROWN BUTTER HONEY COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
- Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
- Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
- Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
- Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.
SOFT HONEY COOKIES
These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. -Rochelle Friedman, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 cookies.
Number Of Ingredients 9
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
HONEY BUTTER COOKIES
these cookies won an award in 2002 from the American Beekeepers Federation..they are terrific...I like to decorate them with frosting and almond slices to resemble wings..
Provided by grandma2969
Categories Dessert
Time 1h7m
Yield 30 cookies
Number Of Ingredients 20
Steps:
- to prepare cookies:.
- beat butter on medium to high speed for 30 seconds -- add sugar, baking soda and 1/4 tsp salt.
- Beat until combined.
- beat in honey, egg and if desired, lemon extract until combined.
- add flour by beating in or stirring in -- until combined.
- Chill 1 hour or until it is easy enough to handle.
- preheat oven to 375*.
- lightly grease a cookie sheet, set aside.
- on a lightly floured surface, roll dough until it is 1/4" thick.
- using 2 1/2" cookie cutters, cut dough into desired shapes.
- place cutouts 1" apart on prepared cookie sheet.
- bake in a preheated 375* oven for 7-8 minutes or until cookies are golden and edges are set.
- transfer to a wire rack and cool.
- frost with honey butter frosting and if desired, top with honey bees.
- Yield about 30 cookies.
- to prepare HONEY BUTTER FROSTING:.
- in a medium saucepan, combine 3 tbls butter and 3 tbls honey.bring to boiling, remove from heat and stir in 2 cups powdered sugar and 2 tsps lemon juice.cool to room temperature.
- if necessary, add milk, one tsp at a time until frosting is of desired spreading consistency.
- to prepare HONEY BEES.
- prepare another honey butter frosting -- then divide in half.
- tint one half with yellow food coloring.mix well.
- combine remaining frosting with 1/4 cup melted semisweet chocolate chips.stir in additional milk, one 1 tsp at a time until both frostings are of piping consistency.
- pipe alternate bands of yellow and brown frosting on top of each cookie.
- pipe antennae with brown frosting.
- add slices almonds for wings.
- to STORE:.
- place cookies in layers seperated by waxed aper in an airtight container, cover and store at room temperature for up to 3 days or freeze unfrosted cookies up to 1 month.
- thaw cookies, then frost.
Nutrition Facts : Calories 200.5, Fat 5.4, SaturatedFat 3.1, Cholesterol 17.7, Sodium 83.8, Carbohydrate 37.7, Fiber 0.5, Sugar 28.4, Protein 1.7
PEANUT BUTTER AND HONEY COOKIES
You'll want to keep this peanut butter and honey cookies away from the bears and all for yourself!
Provided by Recipe Revival
Categories Peanut Butter Cookies
Time 3h45m
Yield 78
Number Of Ingredients 10
Steps:
- Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
- Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
- Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 6.2 g, Cholesterol 2.4 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 36.4 mg, Sugar 3.3 g
HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in honey, egg, and, if desired, lemon extract, until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover dough and chill for 1 hour or until dough is easy to handle.
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