A few weeks ago I posted a recipe for Vegan Pumpkin Muffins. These were the first summer special that my sister let my kids make for in her bakery for when we would visit during summer break. Since my daughter had her special sorted out with the pumpkin muffins, I helped my son to come up with something he could make. I believe this was adapted from a recipe that used maple syrup, but I can not find the original. (Someday I'll try is with maple syrup to see how they turn out-I'll keep you posed.) These were a hit at the farmers' market!
Bryce's Honey Bee Cookies
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup honey
1 teaspoons vanilla
1/3 cup granulated sugar for rolling shaped cookie dough in
1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone liner; set aside
2. In a large mixing bowl, sift together flour, baking soda, and salt; set aside.
3. In another large mixing bowl, cream butter and brown sugar. Add egg, honey, and vanilla; mix until well blended. Add the flour mixture and stir until well combined. Shape dough into 1 inch balls, roll in granulated sugar and place on prepared baking sheet about 2 inches apart; flatten slightly.
4. Bake in preheated oven 8 to 10 minutes, or until light golden brown. Leave on baking sheet for 5 minutes, then move to cooling rack to finish cooling.
Yields about 4 dozen cookies.
Enjoy!
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