Honey Coins

Honey Coins
3 users rated this recipe an average rating of 4.5
Makes:
20 servings
Serving Size:
4 cookies
Yields:
about 80 cookies
Prep:
30 mins
Chill:
3 hrs
Bake:
13 mins 325°F per batch
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Honey Coins

Ingredients
1/3
2
tablespoons honey
1
tablespoon water
1
teaspoon vanilla
1 3/4
2
tablespoons cornstarch
1/2
teaspoon salt

Directions

  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/3 cup powdered sugar, honey, the water, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour, cornstarch, and salt until combined.
  2. Divide dough in half. Shape each portion into a 10-inch roll. Wrap each roll in plastic wrap or waxed paper. Chill about 3 hours or until dough is firm enough to slice.
  3. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on the prepared cookie sheet. Bake for 13 to 15 minutes or just until bottoms are golden. Cool on cookie sheet for 4 minutes.
  4. Place 2 cups powdered sugar in a large bowl. Add warm cookies, a few at a time, tossing gently to coat. Transfer to a wire rack; cool.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 2, except freeze rolls for up to 2 months. To bake, thaw rolls slightly. Continue as directed in Step 3.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Honey Coins)
    Per serving:
  • 165 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 18 mg chol.,
  • 120 mg sodium,
  • 25 g carb.,
  • 0 g fiber,
  • 15 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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