Think of a delicious butter cookie flavored with honey and cinnamon. Maybe having it with a warm cup of tea. These are really unique. This recipe was in the very first cook book I ever owned when I was about 10. I did change the amount of honey because I wanted less sweetness. I also use less cinnamon.
There are some recipes where salted or unsalted butter really changes the flavor. This is one. I highly recommend unsalted butter.
Many cookies I mix by hand. This one never. The butter really needs to be just slightly colder than room temperature. Whipping the butter/sugar/honey/egg in a food processor is the best way to go. If the butter is melted or too soft, these will be flat.
Also, the orginal recipe is a drop cooking. Rolling it into balls just makes it prettier.
Rolled into balls:
Makes 36 cookies.
1/2 cup soft unsalted butter
1/2 cup dark brown sugar
1/4 cup honey
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
Blend the butter, honey, and brown sugar in a food processor. Add the egg and pulse as little as possible until mixed. Remove the contents of the food processor and add dry ingredients. Stir until combined. Portion 1-2 teaspoon size balls. Roll between hands for smooth edges. Place the cookies on and ungreased sheet and bake at 375 degrees for 7-9 minutes. Allow them to cool for 2-3 minutes before removing them from the pan.