Sunday, June 10, 2007

Honey Cookies (Better than Snickerdoodles!)

These cookies are better than snickerdoodles. If you don't know what a snickerdoodle is, you haven't lived. OH. YES. You don't believe me, do you? Honest to goodness, these cookies are THE BOMB. Like a golden treasure in a hidden cave, my children and I discovered the recipe for these wonderful cookies in a children's book. I wish I could give the author a great-big, Texas-sized hug... because these little sweeties are now my favorite cookies (well, at least they are right up there with Mexican Wedding Cookies for sure). Move over Nestle's Toll-House Chocolate Chips and Grandma's Oatmeal Doodles. There's a new bad-boy in town.

I have written down my "healthier" version of the recipe below... but if you want to know the author's original one, you'll just have to read the book. Believe me - it is worth having on your children's book shelf. It is a very, very cute book indeed. The title? A Cow, a Bee, a Cookie and Me

1/2 cup real butter (or 2 sticks)

2/3 cup granulated turbinado sugar (you can buy it at Wal-Mart if your grocery store doesn't carry it)

2 tablespoons raw honey (plus a little extra if you like)

1 fresh egg yolk

1 level teaspoon cinnamon

1 3/4 cups half wheat, half white (unbleached and unbromated flour)

2 3/4 teaspoons baking powder

1 teaspoon of salt

Cinnamon and Sugar mixture for coating

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter and sugar. Beat in honey and egg yolk.

In another bowl, sift together the cinnamon, salt, baking powder and flour (you can just use a fork if you are in a hurry).

Pour flour mixture into creamed mixture and blend into a soft dough. The dough will be pasty and not loose. Don't be afraid if it seems really thick - it isn't a runny dough. Once you have it completely mixed, it will look a lot better. Don't add any more egg or butter - even if you are tempted.

Shape dough into teaspoon sized balls (roll them in your hands) and roll them in in a plate of cinnamon and sugar mixture before placing them (spread apart nicely) on a foiled cookie sheet. Mixture should make about 30-40 smallish cookies if you can prevent yourself from devouring the dough (good luck!).

Bake for 12-15 minutes depending on your oven and altitude. Take them out when you first see a hint of browning because they are better when they are soft (but not gooey). These cookies will get hard quickly, so if you like them softer, be sure to NOT bake them until browned and keep them in an air-tight container after cooling (that is, of course, IF there are any left over to store). Around my house, we usually eat them as quick as they come out of the oven.

You are going to thank me for this recipe. I promise.

1 comment:

Sherry said...

These sound delish!! I'm trying to cook healthier and this would fall right in line with goodies without sacrifice! Thanks for sharing!