Cranberry, Spice & Honey Cookies
|1 cup (250ml)||Unsalted butter|
|1 cup (250ml)||Beemaid honey|
|2 tsp (10ml)||Vanilla extract|
|1 cup||Dried cranberries (craisins)|
|3 3/4 cups ( 875 ml)||Flour|
|3/4 tsp (4ml)||Cinnamon|
|1/2 tsp (2ml)||Nutmeg|
|1 tsp (5ml)||Baking soda|
Bring butter, honey and vanilla to a boil, stirring frequently. Once boiling, turn off heat and let cool. Add cranberries to honey mixture.
In a bowl, combine flour, baking soda and spices. Add about 3 1/2 cups of flour to honey mixture, 1/2 cup at a time, stirring after each addition to make a soft dough. If dough is sticky, add remaining flour, 1 tbsp at a time. Roll dough into a cylinder and wrap in wax paper or parchment. Let chill in fridge for at least 2 hours.
Preheat oven to 375°F (190°C). Unwrap and slice dough into rounds about 1/4" thick. Place on cookie sheet and bake for 10 minutes. Remove from heat and let cool.
10 Min servings