If you’ve only been visiting here for the last week, you probably think that this blog is about food. If that bores you, thanks for bearing with me. It’s just that I want this space to actually reflect the seasons of our home and right now, we’ve been bitten by the baking bug. So there you have it.
We welcomed the first day of Spring with a little cookie experiment that ended surprisingly well. (Many previous ones, have not). If you’re looking for an indulgent, yet light as a feather cookie, look no further. I’ve aptly dubbed them “Spring Honeys”. When you taste them, you won’t believe they’re egg and dairy-free cookies either!
SPRING HONEYS: DAIRY AND EGG-FREE COOKIES - makes about 2 and a half dozen
1/3 cup of margarine (I can’t eat dairy, so I use Willow Run Soybean Margarine, but of course, you could use butter)
2/3 cup honey
3/4 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
3 tbsp applesauce
1 tsp baking powder
1 and a half cups all-purpose flour
1 tbsp sugar
1 tsp ground cinnamon
Pre-heat oven to 375º. In a small bowl, mix sugar and cinnamon for the topping and set aside. In a large bowl, soften and then beat butter or margerine for 30 seconds. Add honey, baking soda, cream of tartar and salt. Beat. Add applesauce and baking powder. Beat. Add flour. Beat. Drop rounded teaspoons on a greased cookie sheet (I use parchment paper instead) about 2″ apart. Sprinkle generously with cinnamon and sugar mixture.
Bake 8 to 10 minutes or until bottoms are golden brown. When you take them out of the oven, the tops will still be a bit moist and cakey but if cooled on a wire rack, they’ll firm up.