Recipe information
Yield
Makes 28
Ingredients
2 tablespoons unsalted butter
2 tablespoons light-brown sugar
1 1/2 tablespoons honey
2 tablespoons all-purpose flour
Pinch of salt
Preparation
Step 1
Preheat the oven to 375°F. Line 2 large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt the butter, sugar, and honey. Transfer to a bowl. Whisk in the flour and salt until smooth.
Step 2
Working quickly, drop 1/2 teaspoons of batter onto the prepared baking sheets, at least 3 inches apart. Bake until the cookies spread and turn golden brown, about 6 minutes. Transfer the sheet to a wire rack; let cool completely. With your fingers, carefully remove the cookies from the pan.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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