Treat yourself to these chewy and delicious Honey Cookies, an old fashioned Christmas cookie recipe that's straight from my Mom's cookbook!
Servings: 6dozen small cookies
1cupunsalted butter,at room temperature
Cream together butter and sugar until light and fluffy.
Whisk together flour, cinnamon, cardamom, and salt in a medium bowl.
Combine baking soda with 2 tablespoons hot water.
Blend 1/2 the flour mixture into the butter; then, mix in 1/2 the honey and 1/2 of the baking soda mixture. Add remaining flour, then honey and baking soda mixture. Mix well after each addition, scraping down sides of bowl as needed.
Mix in almonds, stopping to scrape down sides a couple times, until thoroughly blended in.
Divide dough into quarters. Working on a piece of parchment paper or lightly floured surface, shape 1/4 of the dough into a log about 1.5 inches in diameter.
Place log on parchment paper-lined baking sheet, then repeat process with remaining dough. (Feel free to work with smaller pieces of dough if its easier.)
Freeze dough logs for about 45 minutes (or refrigerate for at least 2 hours) or until the logs are firm enough to handle and slice easily.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Roll chilled dough in sugar sprinkles, then slice about 3/8-inch thick using a sharp knife. (Keep unused dough in freezer until you are ready to work with it.)
Place sliced cookies on parchment lined baking sheet at least 1-inch apart, then bake for about 7 to 10 minutes or until lightly browned on bottom. Do not overcook.
Let cookies cool for a few minutes on baking pan, then transfer to a wire rack to cool completely.
Store cookies in an airtight container until ready to eat. Enjoy!