INGREDIENTS ½ cup butter ½ cup honey ½ cup brown sugar ½ teaspoon of salt 2 teaspoons pure vanilla extract or vanilla seeds ½ teaspoon of baking soda 2 eggs 1 teaspoon of cinnamon 2 ½ cups self-rising flour ½ teaspoon of cloves (optional) ⅓ teaspoon powdered ginger (optional) ¾ cup powdered sugar
PREPARATION Place the butter, honey, brown sugar, salt, and vanilla in a small saucepan over low heat until blended. Turn off the heat and add 1/2 teaspoon of baking soda and stir. The mixture will fizz and turn lighter in color. Let it cool for about an hour. When the mixture is at room temperature, transfer it to a mixing bowl. Add 2 eggs and mix. Add the cinnamon and flour and stir with a wooden spoon or electric mixer until the mixture is thick. Cover the bowl with plastic wrap and let the dough chill in the refrigerator for at least 3 hours or overnight. Now the dough is firm and ready to bake. Preheat the oven to 350°F and prepare two baking sheets. Roll the dough into balls about 1 inch in diameter and place them on the baking sheets, leaving enough space (1 1/2 inches) for the cookie to expand when baking. Bake for 15 minutes until the cookies rise and become firm and golden. Cool on a wire rack.
For the toppings you can choose: Sprinkle powdered sugar over the cooled cookies. Combine powdered sugar with 1 to 2 tablespoons of water and sprinkle over cooled cookies. Before baking, roll the cookie dough ball in powdered sugar and bake, the cookie will have a cracked exterior.
Yield: 50 cakes |
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