Honey Bee Cookies

Sugar, flour, and eggs always make’s a great cookie!

This cookie recipe comes from the ABC’s of Baking obtained when collected enough Gold Medal PCUs when I was a wee little kid. It really is a good cookbook but it is more geared towards children cooking with their parents. That being said I modified the honey bee cookies by using cardamom, instead of cinnamon, and used salt honey from Colorado to give it a more sophisticated taste. I stirred the butter, egg, brown sugar, and honey together on my stove top with a double boiler.

After it was mixed I added the salt, baking soda, cardamom, and flour to form the dough and then refrigerated it to give the dough a soft chewy texture after baking.

On to the cookie sheet, and then the finished product.

Experiments in Baking !

Everyone wants to be a little healthier, so I kind of thought a great place to start would be altering a cookie recipe. Snicker doodles!

My starting point of health in this recipe is less sugar, and my way to accomplish this is by using agave nectar. Agave nectar is from the tequila plant and really is not less caloric than sugar but is 2 times sweeter than sugar. Due to the extra sweetness you only use half the amount of sugar called for in the recipe. As an FYI point when you buy agave nectar there are usually two kinds, lighter and darker. Lighter is used in drinks, usually, and the darker is used in baking. I have used the lighter to make lemonade, makes it syrupy, and the darker in this snicker doodle recipe.

I have been slowly modifying the sugar content in this recipe and right now I am at about a half-cup of sugar and a half-cup of agave nectar, not including the cinnamon sugar mix on top. The texture is slightly different but still pretty sugary, also the first bite might taste different but after that you really can’t tell.

Below are pictures of the dough, the raw cookies and the finished cookies !