Honey Cutout Cookies
By Yankee Magazine|Mar 24 2003|
A healthy dose of whole-wheat flour gives this classic a wholesome twist. Decorate with frosting if you wish.
Yield
2 to 3 dozen.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup honey
1 large egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
Instructions
Cream the butter, brown sugar, and honey. Beat in the egg and vanilla until smooth. Sift dry ingredients and gradually stir them into the creamed mixture. Turn the dough out and knead once or twice. Divide dough in half. Flatten each half into a 1-inch-thick disk. Wrap and refrigerate for at least 2 hours or overnight.
Roll one piece of dough slightly less than 1/4 inch thick on waxed paper. Cut into shapes and place onto greased cookie sheets. Repeat for remaining dough and scraps. Bake at 350 degrees F for 18 to 20 minutes. Cool briefly on sheets, then transfer cookies to a rack to cool.
Notes
For a wonderful flavor variation, omit the cinnamon and substitute 1/2 cup pure maple syrup for the honey.
The flavor was mild (not too sweet) and the texture was very easy to work with for rolling and cutting out shapes. The cinnamon taste is just enough; I was afraid 2 t. would be too strong. HOWEVER, the correct time for baking was 10 minutes max in my oven. 18-20 minutes would have resulted in charcoal. Watch the time and adjust to your own oven.