Honey Herbs de Provence Sugar Cookies
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 89.4
- Total Fat: 4.1 g
- Cholesterol: 31.8 mg
- Sodium: 52.9 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.2 g
- Protein: 1.6 g
View full nutritional breakdown of Honey Herbs de Provence Sugar Cookies calories by ingredient
Number of Servings: 40
Ingredients
-
*Flour, white, 2.5 cup
Salt, .75 tsp
Butter, unsalted, .75 cu
Granulated Sugar, .75 cup
Egg, fresh, 1 cup (4.86 large eggs)
Vanilla Extract, 1 tbsp
*Herbes de Provence, 4 tbsp
Honey, .25 cup
Directions
STEP 1:
Pour the lavender into a mortar and pestle, and crush. Combine with flour and salt, and whisk together in a small bowl.
STEP 2:
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld.
STEP 3:
Combine egg, honey, and vanilla in a prep bowl and beat into the mixture.STEP 4:
Reduce speed to low and add flour/lavendar mixture, mixing until just combined.
(PS: Try not to be jealous of all my kitchen prep space...2x2 feet of copious acreage and it's ALL MINE!!!)
STEP 5:
Form dough into 2 balls and flatten each into a 6-inch disk. Refrigerate for 10 minutes or until firm.
(The original recipe calls for 1 hour of refrigeration, but I have made this recipe 3 times my way and the dough is perfectly fine. Waiting an hour would be torture!)
STEP 6:
Put oven rack in middle position and preheat oven to 350°F.
STEP 7:
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.)
STEP 8:
Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
STEP 9:
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
STEP 10:
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps and bake on cooled baking sheets.
OPTIONAL- STEP 11:
If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.
Serving Size: Makes about 40 cookies
Number of Servings: 40
Recipe submitted by SparkPeople user AGIRLNAMEDMO.
Pour the lavender into a mortar and pestle, and crush. Combine with flour and salt, and whisk together in a small bowl.
STEP 2:
Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld.
STEP 3:
Combine egg, honey, and vanilla in a prep bowl and beat into the mixture.STEP 4:
Reduce speed to low and add flour/lavendar mixture, mixing until just combined.
(PS: Try not to be jealous of all my kitchen prep space...2x2 feet of copious acreage and it's ALL MINE!!!)
STEP 5:
Form dough into 2 balls and flatten each into a 6-inch disk. Refrigerate for 10 minutes or until firm.
(The original recipe calls for 1 hour of refrigeration, but I have made this recipe 3 times my way and the dough is perfectly fine. Waiting an hour would be torture!)
STEP 6:
Put oven rack in middle position and preheat oven to 350°F.
STEP 7:
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.)
STEP 8:
Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
STEP 9:
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
STEP 10:
Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps and bake on cooled baking sheets.
OPTIONAL- STEP 11:
If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.
Serving Size: Makes about 40 cookies
Number of Servings: 40
Recipe submitted by SparkPeople user AGIRLNAMEDMO.