This week’s Hump Day Treat actually took two attempts.
The first attempt was a carrot sweet potato muffin recipe that I found online. At first glance, the recipe seems totally legit. I asked two people to read it later and they saw no problems with it. That’s the thing. It’s not until you start making it that you realize it’s a complete clusterfuck. (Don’t believe me? Go ahead. Read it. You’ll think it’s fine. Then walk through the steps. It’s like being in an Escher painting. The tablespoon of vanilla should have been my first clue. The suggested 18 cup muffin pan, the Splenda and sugar, the fact that the steps do not make sense at all….FAIL.) I managed to save the recipe and produce something edible, but I couldn’t in good faith call it a “treat.” So….I think the second recipe is way better!
The recipe is from the Baking Bites blog, and while her candy corn cookies are pretty adorable, I had several more fails along the way, which is how I ended up with kind of boring circle cookies. So…use whatever shape you like!
2 and 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup butter, room temperature
1/2 cup sugar
1/2 tsp salt
1/2 cup honey
For the paint: 1 egg yolks + 1 tbsp water + food coloring. (You will make the yolk/water mixture separately for each color you want to use.)
In a medium bowl, sift together flour, baking soda and baking powder.
In a separate bowl, cream together butter, sugar and salt. (Ahhh I love creaming butter!) Beat in the egg and, when combined, add the honey — more honey than you’ve likely every cooked with — and beat well.
Gradually add the flour mixture to the honey mixture until you have a smooth dough.
Chill at least 2 hours. When ready, preheat oven to 350.
Take dough out of the fridge and place on a lightly floured surface or a sheet of wax paper. OK…this is where my bad luck started up again. I didn’t used a “lightly floured surface,” I used wax paper. And the dough was so incredibly sticky, it was a nightmare. I rolled it out, and it stuck to the rolling pin, the wax paper, my hands, the cookie cutters. I assumed it was from all the honey. I was really struggling when my mom came in and said all I needed was more flour. Lots more flour. So we scraped all the dough back up and started flouring everything: my hands, the dough, the cookie cutter. There was so much white powder floating around the kitchen, it looked like I had been partying with Lindsay Lohan. And it worked perfectly. The dough became the consistency of sugar cookie dough immediately.
So, once you’ve dusted yourself and every available surface, roll the dough out to 1/4 inch thickness and cut with a cookie cutter. Place slices on wax paper lined baking sheet.
Now prepare the paints! Place one egg yolk and one tbsp water in a small dish. Add several drops of desired coloring to the dish. (If you don’t add color, you’ll just get a clear, shiny glaze.)
Apply with a damp paintbrush in two or three coats.
Bake until just brown at the edges, about 8-10 minutes. Cool completely on a wire rack before storing.
The cookies are great! They are as versatile as sugar cookes but actually have a more pillowy, chewy texture. Sugar cookies can get dry and crusty, but these are soft. They also have the amazing honey flavor, which is light, sweet, and totally unexpected!
This recipe makes about 24 cookies. They keep well, so you don’t have to try to scarf them in one sitting; you can also freeze half the dough for two weeks and make more later.
Since Halloween is around the corner, you should definitely use a festive cookie cutter, or you can keep them simple like I did. My simple shape was mainly due to poor planning on my part; I would never willingly pass up an opportunity to make something themed. I highly suggest getting festive with it!
Have a great night!