Ginger Honey Cookies
~adapted from Gourmet, 2007~
Makes 14-18 cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup mild honey
Preheat oven to 350 degrees F.
Whisk together flour, baking soda, ginger, and salt in a bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
Drop heaping tablespoons of dough 2 inches apart onto an ungreased baking sheet.
Bake until golden, 10 - 12 minutes (cookies will spread flat). Cool for a few minutes on sheet until they are firm enough to move, then transfer to a cooling rack with a baking sheet underneath.
Ginger Glaze: (optional)
2 cups confectioners' sugar
4 tablespoons milk
1/2 teaspoon vanilla
2 teaspoons finely chopped crystallized ginger
In a small bowl mix sugar, milk, vanilla, and ginger (separating the ginger as you put it into the bowl so that it is not in one clump), mix thoroughly. Once the cookies are cool, and while they are still on the cooling rack, drizzle glaze over the top, letting the excess drip onto the baking sheet beneath.
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