Honey Fruit Cookies
Description: To make the honey easier to measure, grease or oil the measuring cup lightly before pouring in the honey. if you can't find candied cherries, or prefer not to use them, dried cranberries and dried cherries work equally well; the results will be different but still delicious. Be sure to chop the nuts and fruit into very small pieces. Bits of fruit may make the edges of the cookies uneven; if you want to trim the edges, it is easier to do after the cookies are baked.
- 1/2 cup Unsalted Butter, Softened
- 2/3 cups Light Brown Sugar
- 1/2 cup Honey
- 1 Large Egg
- 3 cups Flour
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Cardamom
- 1/2 cup Finely Chopped Almonds
- 1/2 cup Finely Chopped Candied Cherries
12 to 18 cookies
Prep Time: 1 hour 30 minutes.
Total Time: 2 hours
Preheat oven to 350 degrees. Beat together until light and fluffy:
Unsalted Butter, Softened
Light Brown Sugar
In a separate bowl, mix together, then add:
Finely Chopped Almonds
Finely Chopped Candied Cherries
Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets and cool on wire racks. Glaze with Buttery Glaze, below.
2 1/2 cups confectioners' sugar
2 tablespoons melted butter
2 tablespoons lemon juice
1 to 2 tablespoon water
Beat ingredients together until smooth and spreadable. Thin with more water if necessary. Spoon onto cookies and spread with a small spatula, or drizzle over cookies.