Honey Lace Coookies
Lace-Cookie Tips: Scoop out batter with a measuring spoon to ensure evenly sized cookies. Leave adequate space between dollops; they will expand considerably while they bake. Once cool, dip into the refreshingly delightful Earl Grey Pots de Creme for a magnificent snack.
- Yield: Makes 28
Photography: Steve Baxter
Source: Martha Stewart Living, May 2003
- 2 tablespoons unsalted butter
- 2 tablespoons light-brown sugar
- 1 1/2 tablespoons honey
- 2 tablespoons all-purpose flour
- Pinch of salt
Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.