Honey Spiced Cookies

Since it's officially fall, I have made it a point to make as many fall specific baked goods as I can. There's something about fall flavored foods that can only be had during fall. While I can have a Peppermint Mocha Frappuccino anytime of the year because it just doesn't seem wrong to have a little Christmas spirit sprinkled throughout the rest of the year, I can't have fall related foods--mainly pumpkin or pumpkin spiced or anything with nutmeg/allspice/cloves or any type of hot cider--if it is not fall or winter.

Also, it can't be hot when I have these things. Fall means that it's supposed to be boot and scarf season because it's below 75 degrees here in California. It's just wrong to drink a pumpkin spiced latte with the air conditioning on and aimed at you so that you don't sweat whilst drinking the embodiment of fall in a cup. 

It has to be like this otherwise it doesn't feel like Christmas is around the corner. Each passing season means it's one step closer to my favorite time of the year, and if I'm eating something that is related to the season right before my favorite time when it isn't actually that season, I get far too excited about the prospect of Christmas far too early. Get it? Being able to have the Peppermint Mocha Frap anytime really doesn't make a whole lot of sense but I attribute that to it merely reminding me of the season in general rather than fooling me into believing Christmas is around the corner. 

And, if my obsession is not enough, Christmas kind of begins for me around November 1. No decorations or lights yet, but there is music. And I adore Thanksgiving because it's all about food, and I consider Thanksgiving a prequel to Christmas and the season which begins the day after Thanksgiving. We can't all have the gift of Christmas spirit. 

Here's to fall!

Recipe:

1/2 c butter, softened

3/4 c brown sugar

1 egg

1/4 c honey

1 Tbsp chai mix (optional)

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1 Tbsp vanilla

2 c flour

1 tsp baking soda

1/4 tsp salt

1/2 c white chocolate chips

Preheat panggangan to 350.

Begin by beating the butter until it is light and fluffy. Add in the brown sugar and egg and beat until fluffy. Next, add in the honey, chai, cinnamon, nutmeg, allspice, and vanilla. Beat until incorporated. 

In a separate bowl, mix the flour, baking soda, and salt together. Slowly add the dry ingredients into the wet ingredients. One fully incorporated, add in the white chips. 

I refrigerated the dough for about an hour so that it was easy to work with. Once it was chilled, I baked them for about 8-10 minutes (lightly golden brown and puffy). 

Viola.

Sumber http://crimsonandcloverbakingadventures.blogspot.com

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