Can I toot my own horn for a second?
Let’s ignore how silly that phrase is, and talk instead about how ah-mazing these cookies are.
Okay, okay. I can’t take the credit. It’s all Donna Hay. Donna Hay, my new Australian buddy. Mate. Whatever you’d prefer, Miss Donna. I’ll call you whatever you like. Because your recipes are insane.
Insane in a good way. A great way. Let me list the reasons why they are so insane.
They are so super duper easy. These lovely cookies (biscuits if you’re Aussie) are made of ingredients I guarantee you have in your kitchen right now. So you can go make them at this very moment if you wanted. Which you should probably go and do. These pictures are nice, but they’re nothing compared to how lovely they taste.
Which, speaking of, is another reason why they are so insane. Who knew that these simplest of ingredients could create such a pleasing little cookie? They are soft but not too sweet, with almost an almond extract flavor–despite the fact that they have no almond in them. Aussie magic.
Donna (we’re on a first name basis at this point in the blog post) calls for creamed honey, which sounds just delicious, but unfortunately is not readily available in Milwaukee. So make yourself some brown butter honey glaze–my icing secret weapon–and fill these little guys up. The icing is heavy and creamy and dense and has a lingering honey aftertaste that goes perfectly with the subtler vanilla cookie.
So there you have it. Easy, simple, tasty cookies… perfect for the first day of spring! Which I didn’t even realize until I got to Anthropologie this morning and saw Kim’s adorable sign. Not to mention the bright tulips and the bee plate (also insane: insanely cute).
Have you noticed, by the way, that I’m a fan of this Donna Hay cookbook? I might just buy it for myself because everything I’ve made from it has been a total hit. Plus the photos are beautiful. And the headers are handwritten. Lovely.
I know I said last month’s display was my favorite yet, but this one might have taken its place in my heart… so a big thanks to the super talented Kim for her work putting this together, as well as Shannon, Lynn, and the entire Milwaukee Anthropologie team, as always, for welcoming me into the store again this month! Hope you can join us next month on April 17!
About Tasting Tuesdays
Every month, I bake a recipe from a cookbook sold at the Milwaukee Anthropologie. Stop by–the goodies will be on display for you to try, and I’ll be there, too, camera in hand. I post the featured recipe and photos of the event here on the blog. (Anthropologie pays for groceries for the treats, but I have full control over the cookbook/recipe from their store as well as what I say in my blog posts.)
Honey Drop Cookies
Adapted from Donna Hay Seasons
Makes about 50 cookies
12 tablespoons unsalted butter, softened at room temperature
1 cup granulated sugar
1 tsp pure vanilla extract
1 large egg
2 1/2 cups all-purpose flour, sifted
1/2 tsp baking powder
Splash of milk
Preheat oven to 355 degrees F. Beat together butter and sugar in the bowl of a standing mixer until light and creamy; add vanilla until just combined. Add egg and beat well. Sift flour and baking powder over dough and mix until smooth and pulling away from the sides of the bowl. If the mixture is crumbly, add small splashes of milk until smooth.
Line a baking sheet with parchment paper. Use a cookie scoop to roll tablespoonfulls of dough and place about 1 inch apart. Use the end of a wooden spoon to make an indent in the center. Bake for 10-11 minutes, until golden but not well-done. Allow to cool, then spoon creamed honey, if available, or browned butter honey icing (below) into the center of each one. Keeps for about a week.
Browned Butter Honey Icing
Adapted from Martha Stewart
2 tablespoons unsalted butter
1/2 cup powdered sugar, sifted
1 1/2 tablespoons local honey (Wisconsinites: I use Kallas!)
1/2 – 1 tablespoon milk
Brown butter in a saucepan over medium heat for approximately 10 minutes, until a nutty brown color. Remove from heat and pour into a bowl, leaving sediment behind. Add sugar, honey, and 1/2 tablespoon milk and stir until smooth. You want it thick enough to pool and stay in the center of the cookie. If icing seems too thick, add milk by the 1/4 tablespoon.
Allow to set in the center of the cookie (top will harden) before serving.