In this post:
- 12oz. Organic Christmas Berry Honey named Editor’s Pick by Fancy Food and Culinary Products
- Free shipping is back! Buy your holiday gifts today!
- Hawaiian Honey Spice Cookies recipe
Organic Christmas Berry Honey named Editor’s Pick by Fancy Food and Culinary Products!
From Fancy Food’s Editor: “The first thing you notice when you open the jar is the amber color and thick texture. I dipped a spoon into the jar. I had decided to try it on my French toast and the combination was delightful. The texture is a little grainy, a rich taste of brown sugar with some molasses and then, at the end, some spices. I look forward to trying it with cheese and other types of bread. ”
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Hawaiian Honey Spice Cookies
(Adapted from Saveur magazine)
Makes three dozen. (Make a great gift!)
These cookies warm the senses with their rich spices. Hawaiian Christmas Berry Honey, with its pungent quality, and ginger lend a tropical kick to these traditional holiday flavors. For the best results, start with whole spices and grind them yourself.
Ingredients:
- 1⁄2 cup Organic Christmas Berry Honey, or Organic Wililaiki Honey
- 1⁄3 cup unsulfured molasses
- 2 tablespoons butter
- 2 eggs, at room temperature
- 2 cups whole wheat pastry flour
- 1⁄2 cup candied ginger, finely chopped
- 1⁄3 cup almonds, finely ground
- 3⁄4 teaspoon freshly ground cinnamon
- 3⁄4 teaspoon freshly ground black pepper
- 3⁄4 teaspoon freshly ground cloves
- 3⁄4 teaspoon freshly ground cardamom
- 1⁄2 teaspoon baking powder
- 2 tablespoon vegetable oil
- 1 cup confectioners’ sugar, sifted
- 1–2 tablespoon light rum
Method:
1. Put honey, molasses, and butter into a small pot and cook over medium-low heat, stirring constantly, until hot, 2–3 minutes. Remove from heat and let cool. Add eggs and whisk to combine. Put flour, half the ginger, almonds, cinnamon, pepper, cloves, cardamom, and baking powder into a large bowl and stir to combine. Add honey mixture and beat with a wooden spoon until well combined, to form a dough. Cover surface of dough with plastic wrap and refrigerate for 8 hours or overnight.
2. Preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside. Lightly oil your palms with some of the oil. Form dough into 36 balls, each about 1″ wide (the dough will be very sticky, so keep your hands lightly oiled while working). Divide dough balls between baking sheets, keeping them spaced 1″ apart. Bake until slightly cracked on top and just firm to the touch, about 15 minutes. Transfer cookies to a wire rack and let cool slightly.
3. Meanwhile, whisk together confectioners’ sugar, rum, and 5 tsp. hot water to make a smooth glaze. While cookies are still warm, use a pastry brush to coat each one with a layer of glaze. While the surfaces of the cookies are still moist with glaze, garnish each top with pieces of the remaining ginger. Set cookies aside to let cool completely. Eat right away or store in an airtight container, layered between sheets of waxed paper, for up to one week.
