Cinnamon and honey are a natural match. These chewy, crackle-topped cookies are perfect with a glass of sweet tea.
1 3⁄4 cups all-purpose fl our
1 1⁄2 teaspoons baking powder
1 teaspoon baking soda
1⁄8 teaspoon salt
3⁄4 teaspoon ground cinnamon
1⁄2 cup (1 stick) unsalted butter
1 cup plus 3 tablespoons sugar
1 1⁄2 teaspoons honey
1 1⁄4 teaspoons vanilla
Preheat oven to 375°F. Grease 2 large baking sheets; set aside.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and 1⁄4 teaspoon of the cinnamon; set aside. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar together until fl uffy. Beat in the egg, honey, and vanilla. Slowly beat in the fl our mixture.
In a small bowl, combine the remaining 3 tablespoons sugar and the remaining 1⁄2 teaspoon cinnamon. Form the dough into 1-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes or until golden brown and slightly cracked on the top. Transfer cookies to a wire rack to cool.
Servings: about 42 cookies
from Recipes from the Road
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