Honey N Spice Cookies Food

HONEY SPICE COOKIES

Steps:

• Preheat oven to 350.
• Cream together Brown Sugar and Butter.
• Slowly add the Honey, then the egg and mix well.
• Sift dry ingredients together and add to the creamed mixture.
• Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
• Bake for 7 minutes (cooking time may vary).
• Let cool or eat warm.

HONEY & SPICE COOKIES

Steps:

• Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our festive spice, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

SOFT HONEY COOKIES

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.

HONEY SPICE COOKIES

Steps:

• In a large bowl, beat honey and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to honey mixture and mix well. , Shape dough into five 10-in. rolls; wrap in plastic. Refrigerate for 2 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Combine confectioners' sugar and milk; lightly brush over cookies. , Bake at 350° for 8-10 minutes or until lightly browned. Remove from pans to wire racks to cool.

HONEY 'N' SPICE COOKIES

Steps:

• Preheat oven to 375°F.
• In large mixing bowl, combine all cookie ingredients.
• Beat at low speed, scraping sides of bowl often, until well mixed (1-2 minutes).
• Drop dough by rounded teaspoonfuls 2" apart onto ungreased cookie sheets.
• Bake near center of oven for 7 to 10 minutes or until edges are lightly browned.
• While cookies are still in the oven, combine glaze ingredients and stir until smooth.
• Frost cookies while still warm.

HONEY-SPICE GINGERBREAD COOKIES

Steps:

• Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until pale and fluffy. Beat in eggs, 1 at a time, then honey and molasses. Reduce speed to low, and gradually add flour mixture until well combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate until firm but still pliable, about 1 hour.
• Preheat oven to 350 degrees. Working with a third of dough at a time, roll dough out to 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
• Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely, uncovered, at room temperature, at least 4 hours or (ideally) overnight.