"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ginger Honey Cookies Recipe

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This recipe for Ginger Honey Cookies, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger / or 1/4 teasp fresh grated
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup mild honey

Directions:
Directions:
"Preheat oven to 350F with racks in upper and lower thirds.
"Whisk together flour, baking soda, ginger, and salt in a bowl.
"Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture. Use cookie scoop and then roll in raw sugar.
"Drop 14 heaping tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Cool completely on sheets on racks. COOKS' NOTE: Cookies keep in an airtight container at room temperature 3 days.

Personal Notes:
Personal Notes:
If you use solid shortening the cookies will not flatten out.

 

 

 

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