My mum makes her FAMOUS honey cookies every Christmas. People request batches of them. Batches. It’s like an old German Mennonite recipe using creamed honey. I haven’t even ever blogged about them because they are so her. But I did make this extremely average batch of honey cookies from a totally different recipe that reminded me of them a bit. They were actually nothing like my mom’s in texture/flavor/etc., but the original recipe did say they were German.
A couple issues. I didn’t let the hone/butter mixture cool enough after melting, so the dough was really too warm and it spread too much on the baking sheet. I also think I could’ve added more flour to the dough. I knew it was too loose, but I just decided to go with it. So lessons: add more flour to make your dough stiffer, chill ya dough in the fridge for a while before baking. Let me know if you experiment with this. Also, they really needed the pistachios on top for a salty hit. They would have been so boring without that. Do add.
Happy cookie baking! It’s December! The month that we celebrate Jesus’ birth (and also cookies)!
P.S. Confession. I want to be Kate Hudson in Almost Famous for, like, a week, then go back to being me.
Honey Pistachio Cookies
Adapted from AllRecipes
Make about 14 cookies
1/4 cup white sugar
1/4 cup (4 tablespoons) butter
1/4 cup honey
1/4 teaspoon baking soda
1 cup all-purpose flour
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F.
In a microwave-safe bowl, melt together sugar, butter and honey, stirring every 30 seconds. Let cool.
Mix together eggs, vanilla, baking soda and ginger. Beat into cooled honey mixture.
Slowly beat in the flour to mixture, adding more flour if the dough seems too loose. Stir until well-blended. Drop by tablespoons onto a greased cookie sheet about 2 inches apart. Sprinkle with pistachios.
Bake until until golden, about 10-12 minutes). Let cool on sheet.