Recipes and Cooking Honey Coins 3.9 (25) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 6, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Chill Time: 3 hrs Bake Time: 13 mins Total Time: 3 hrs 43 mins Servings: 20 Yield: 80 cookies Jump to Nutrition Facts Ingredients ¾ cup butter, softened ⅓ cup powdered sugar 2 tablespoon honey 1 tablespoon water 1 teaspoon vanilla 1 ¾ cup all-purpose flour 2 tablespoon cornstarch ½ teaspoon salt 2 cup powdered sugar Directions 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. Rate it Print Nutrition Facts (per serving) 165 Calories 7g Fat 25g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 165 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 18mg 6% Sodium 120mg 5% Total Carbohydrate 25g 9% Total Sugars 15g Protein 1g Calcium 4mg 0% Iron 0.5mg 3% Potassium 15mg 0% Folate, total 20.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.