Rating: 4 stars
25 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

Powdered sugar and a couple tablespoons of honey ensure that these elegant cookies are sweet and satisfying. Bake a large batch and freeze for up to three months so you always have a delicious dessert on hand.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
3 hrs
13 mins
3 hrs 43 mins
about 80 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 325°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.

  • 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.

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

165 calories; fat 7g; cholesterol 18mg; saturated fat 4g; carbohydrates 25g; mono fat 2g; sugars 15g; protein 1g; vitamin a 212.9IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; folate 20.3mcg; sodium 120mg; potassium 15mg; calcium 4mg; iron 0.5mg.