I'm back with a little honey for your honey on Valentine's Day. Honey Ginger Cookies, from a vintage recipe, are cake-like cookies, neither chewy nor crispy and are not overly sweet. They taste like honey, so if that's your thing, this is your cookie. I wasn't a huge fan, but my coworkers were -- these disappeared rather quickly. Or maybe my colleagues were simply distraught over the Super Bowl, as I brought them in the day after the game.
They are rather easy to prepare, requiring just a couple of bowls and spoons, and the butter is melted, so they take virtually no planning (i.e,, you needn't wait for the butter to soften, as in many cookie recipes).
Below is the entire mis en place for the cookies. The topping requires many of these ingredients, plus nuts.
To get started, mix the wet and dry ingredients in separate bowls and combine. No need to use a mixer; a spoon works fine.
The batter will look like this when properly combined.
I found it difficult to drop these from a teaspoon (as the recipe card instructed), so with gloved hands, I rolled them into small balls and just pressed lightly on them before baking.
The recipe calls for small cookies and I did make one sheet of them. But I was in a rush, so doubled the size. Both were good. Just don't put both sizes on a single sheet, as the larger ones take a few minutes longer in the oven.
For the topping, simply place the butter, sugar, honey, salt and nuts in a saucepan.
Let it come to a boil and spoon over the cooled cookies.
Production notes: I followed this recipe exactly, except I only sifted once. If I were to make it again, I'd add a bit more ginger. These also don't spread much, so you don't have to place them three inches apart. Note the old-fashioned spelling of the word "cooky."