Something a little bit different because of the walnuts and honey. I don’t know where this recipe came from. It simply appeared in my notes. The cookie is mild, not too spicy, and handles well.
- ½ cup walnuts
- 2 cups all-purpose flour
- ¾ cup firmly packed golden brown sugar
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon baking soda
- ½ cup unsalted butter, room temp
- 2 teaspoons vanilla extract
- ¼ cup honey
- 1 egg
- Finely grind the walnuts in a blender or food processor.
- Add ¼ cup of the flour and ¼ cup of the brown sugar and grind to a powder. Set aside.
- Sift together the remaining flour, spices, and baking soda into a bowl. Set aside.
- Combine the butter, vanilla, the remaining brown sugar in a large bowl and beat until light and fluffy. Beat in the honey and egg. Reduce the speed to low and add the flour-spice mixture and the nut mixture and mix until just incorporated.
- Gather the dough into a ball, and divide in half. Wrap in separate sheets of waxed paper and chill until firm (1 hour to overnight).
Pre-heat oven to 350 degrees and prepare two baking sheets with parchment paper
- Roll out dough to ¼” thick and cut out cookies using decorative shaped cookie cutters. Bake cookies until lightly golden, about 10 minutes. Transfer the cookies to wire racks to cool.
- Store refrigerated in an airtight container for up to 2 weeks.
- Decorate with sparkling sugar and or royal icing.
Yield: A medium batch of cookies, depending on thickness and cookie cutter.