Stamped Honey Cookies
- In large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar and beat until combined. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as you can with the mixer on medium speed. Stir in any remaining flour with a wooden spoon.
- Shape dough into 1- to 1-1/2-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using a floured cookie stamp or the floured patterned bottom of a glass or dish, flatten balls to 1/4-inch thickness.
- Bake in a 375 degree F. oven for 6 to 8 minutes or until bottoms are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack; cool. Brush cookies with powdered food coloring. Makes about 36 cookies.
From the Test Kitchen
Wrap dough in plastic wrap. Place in an airtight container; chill in the refrigerator for up to 1 week or label and freeze for up to 1 month. Thaw overnight in refrigerator. Or, bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze for up to 1 month.
Nutrition Facts (Stamped Honey Cookies)
- Per serving:
- 94 kcal ,
- 5 g fat
- (3 g sat. fat ,
- 20 mg chol. ,
- 54 mg sodium ,
- 11 g carb. ,
- 1 g pro.