We rarely have cookies in my house unless we have company, and the only cookies I usually bake in my kitchen are biscotti for my husband as he enjoys a crunchy snack after dinner. We really are not into a lot of sweets, and most of my cookie baking takes place at holiday time when I know I’ll have family and friends around to enjoy them. These cookies are a little different though, as they are not too sweet and have a soft, almost cake-like texture. Cookies like these are great to snack on with a mid-morning cafe latte, or with a piece of fruit. I do find that these cookies are best within a couple of days of baking, so I often freeze half the batch after I’ve baked them to enjoy in the future.
Deborah Mele 2013
- 3 Cups All-purpose, Unbleached Flour
- 1 Teaspoon Baking Powder
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Butter at Room Temperature
- 1/3 Cup Honey
- 1/3 Cup Brown Sugar
- 2 Large Eggs
- 3 Tablespoons Milk
- 1 Tablespoon Orange Zest
- 1 Teaspoon Vanilla Extract
- Sift together the flour, baking powder, cinnamon and salt.
- In another bowl using an electric mixer, beat together the butter, honey and brown sugar until light and fluffy.
- Add the eggs one at a time beating between each.
- Add the milk, zest, and vanilla extract and beat for an additional minute.
- Add the flour mixture and beat just until combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
- Divide the dough into 16 equal sized pieces and roll each into an 8 inch long tube.
- Form each tube into a letter S shape and place on the prepared baking sheet.
- Continue to shape all the dough in the same manner, then bake the cookies until golden brown, about 20 minutes, turning the baking sheets around halfway through.
- Cool on a wire rack and then store in an airtight container.