Hey, did you know September is National Honey Month?
Now you do! I was made aware of this fact from the Fantastical Food Fight bloggers, who make some kickin’ recipes for all things national holiday- they have some great honey recipe ideas for September at the bottom of this post- so check them out!
If you are celebrating Rosh Hashannah (the Jewish New Year), you know that an integral part of celebrating the sweetness of life’s blessings is with honey! There are a ton of beautiful and traditional honey recipes like honey & poppyseed challah, honey-cake, baklava, or just apples dipped in honey- simple and sweet.
I picked a cookie recipe since my family is P-I-C-K-Y! But they love cookies. I made these super fast and easy and egg-less cookies based on a recipe from Martha Stewart’s- sigh/groan – cookie book, aptly titled, Cookies:
I have actually made lots of recipes from this book, including my gingerbread cookie cutouts, which are probably my boys’ favorite cookies that I make. So, I know she is the maven-diva, but she makes a darn good cookie!
Have you ever made Florentines?
They are super easy to mix together with very little ingredients- But I have some tips:
- I doubled the recipe and still was amazed at how economical the recipe is with measurements…Why? Because these babies spread. You have to take care to space them 3 inches apart, or they just run all together.
- Because they are so fast to make, you also have to watch them carefully. The recipe states 6 minutes, but for my oven 4 mins plus 30 seconds was the sweet spot.
- My third tip, is to use parchment or a silpat. My results were the same for both, but it is a must- there is no way you can make these without one of these options.
- And finally, once you remove them from the oven, take your parchment or silpat off the pan and place on a wire rack to cool. They need to cool down on the paper for about 2 minutes before you attempt to peel them gently off the paper.
Don’t over or under cook them, like this- ack!:
So, don’t be put off by my tips- these are an easy cookie to make and really pretty and different- more like a little candy-crisp-cookie. They keep for only 2 days, covered and separated by parchment between the cookies. So eat up & enjoy!!
What you need:
4 Tablespoons butter
4 Tablespoons packed brown sugar
3 Tablespoons honey
4 Tablespoons all-purpose flour
a good sized pinch of kosher salt
Here’s what to do:
- Preheat your oven to 375*
Line 2 rimmed baking pans with parchment (or a silpat baking mat)
- In a small pan, melt the butter, brown sugar, and honey over low-heat. Transfer to a bowl with a rubber spatula, whisk in the flour and salt until smooth.
- Using a 1/2 teaspoon measure, scoop batter and drop onto the cookie sheet, spacing them 3-inches apart.
- Bake until light brown, from 4-6 minutes, watching carefully.
- Remove from the oven and remove paper or mat to a wire rack, and cool. Remove the cookies by peeling carefully off the paper or mat, and onto the rack.
*Optional: You can melt a little chocolate and drizzle on top or gently spread on the backside of the cookies. Store covered, for up to 2 days.
Check out these Fantastical Food Fight Honey Recipes!