Prepare as directed, except reduce sugar to 1-1/3 cups and beat in 1/3 cup honey or lavender-flavor honey with the sugar. Increase flour to 2 cups. Continue as directed. (Centers may dip slightly after baking.) For icing, in a medium bowl combine 1/4 cup honey, 3 tablespoons softened butter, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually beat in 3 cups powdered sugar. Beat in 1/4 cup milk to make icing of drizzling consistency. Drizzle over cooled cookies. Makes about 48 cookies.Nutrition Facts per cookie: 128 calories, 1 g protein, 21 g carb., 5 g total fat, 20 mg cholesterol, 2 g sat. fat, 0 g fiber, 2% Vitamin A, 0% Vitamin C, 52 mg sodium, 0% calcium, 2% iron
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
Tender and sweet sugar cookies offer welcome canvases for flavor artistry. Add dashes of new flavors - spices, shredded citrus peel, or extracts - to make your cookies distinct.