Monday, February 7, 2011

By the Batch - Honey Florentines

Until yesterday I hadn't yet tackled a Light & Delicate cookie and I think it was because I was a bit nervous. To me Light & Delicate sounded like Easy To Ruin so I was really pleased at how lovely these cookies turned out. They are included in Martha Stewart's Cookies book but the recipe is not available on her website so if this post should disappear you can assume it's because someone asked me to take it down and you'll just have to buy the book ;)

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1 1/2 tablespoons honey
2 tablespoons all-purpose flour
pinch of coarse salt

Preheat oven to 375°F. Melt butter, brown sugar, and honey in a small saucepan over medium-low heat.

Transfer to a bowl. Whisk in flour and salt until smooth. Working quickly, drop 1/2 teaspoons of batter onto large baking sheets lined with parchment paper, spacing at least 3 inches apart. Use a measuring spoon to get uniform sized cookies.

Bake cookies until they spread and turn golden brown, about 6 minutes. Let cool on sheets on wire racks. Carefully remove cookies from sheets with your fingers.

According to Sarah:
When I first read the ingredient list I thought there must be a typo. You can't make two dozen cookies with only 7 1/2 tablespoons of ingredients can you? Why yes, you can, and they are delicious!! They taste very much like the toffee bits in a Skor bar. They are amazing on their own but Martha also suggests dipping them in chocolate. I think they would be great crumbled over vanilla ice cream. They took less than 15 minutes to make so these are a great option when you're low on time and ingredients or you have company unexpectedly. These will definitely be made again!

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