Growing up, every Christmas my family would make dozens upon dozens of holiday cookies including rolled out sugar cookies that we cut into the shapes of Christmas trees, angels, and stars. My favorite part was decorating the cookies, even if they were not always the most elegant design. The other week, I had the urge to bake and decorate autumn themed cookies and decided to spice up a honey cutout cookie recipe I found in an old cookbook sold by the church in my father’s home town many many many years ago. This recipe is adapted from a recipe by Miss. Cheryl P of Wakefield Nebraska.
Honey-Cardamom Cutout Cookies
1 cup honey
1 cup sugar
1 teaspoon baking soda
1 teaspoon vinegar
½ teaspoon vanilla
1 teaspoon ground cardamom
4 cups flour
1) In a small sauce pan, heat the honey until almost boiling. Add sugar and stir until dissolved. Pour/scrape into a large mixing bowl and allow to cool until room temperature.
2) Beat room temperature eggs in a measuring cup or small mixing bowl. Stir into honey/sugar mixture.
3) Stir in baking soda and vinegar, which will foam when they come in contact with each other.
4) Add vanilla, cardamom, and flour.
5) Chill dough for 2 hours.
6) Roll out dough to about 1/8 -1/4 inch thickness and use desired cookie cutters to create cookies.
7) Place on lightly greased cookie sheet and bake at 425deg for approximately 6 minutes, until edges begin to brown.
8) Decorate using frosting or royal icing.
When it comes time to decorate your cookies, I suggest using a simple royal icing recipe, which will harden with a nice gloss. I also highly recommend you read Annie’s Eats post about decorating sugar cookies. She has been doing this much longer than I have and everything I know, I learned from reading her blog.
The basics of Annie’s Eats own decorating techniques:
1) Use a piping bag or squeeze bottle with a small opening to pipe the outline of the frosting on each cookie.
2) Use additional water to further thin the icing just piped onto the cookie. Once the outline has hardened, flood the cookie with the thin icing and, using a toothpick, spread it out until it covers the whole cookie.
* I didn’t even realize, until I began writing this post, that Annie was also making autumn shaped cookies in her post with tips and tricks.