Recipe by aremac
This recipe came to me from my Grandma Erickson. How far back into the Erickson or Gustafson family it originated, I can't say. The recipe looks a lot like plain sugar cookies but, the honey gives them a subtle but unique flavor. Sorry about the sugar confusion. The brown comes from the baking but I find that having them not so brown is better than burnt. That said, if you can watch them closely, a nice golden brown gives an added dimension to them, but be careful, they will burn in a heart beat.
Top Review by Jmommy209
Yum. I was looking for a recipe without much sugar in it, because I'm out and my son wanted to make cookies. We substituted 1/4 c Splenda and 1/4 c honey for the sugar and omitted the extra teaspoon. The honey made them nice and soft, too soft to roll into balls, but they made lovely drop cookies. I understand the complaint about the flour "flavor", but I think it's more of a texture thing than a flavor. These were so light and flaky - lots of butter and not many ingredients. Good stuff and super easy. We will make them again for sure.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup white sugar
- 1 teaspoon honey
- 1 cup flour
- 1⁄2 teaspoon baking soda
Directions See How It's Made
- Cream together Butter, Sugar and Honey.
- Then add flour and Baking Soda to make dough.
- Roll the dough into small balls and place on a baking sheet.
- Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
- Pre-heat an oven to 300°F.
- Bake cookies for about 10 minutes (watch carefully, they burn easily).
- When cookies are light brown, remove from oven and place on a wire rack to cool.