Every once in a while I get the hankerin’ to bake something new, and today was one of those times. (If you don’t know what a “hankerin'” is, it means a yearning. It’s a West Virginia term, just go with it.) I found this recipe from “Taste of Home” and I when I saw it I thought, “I wonder if I could make those? Surely they’re hard. Well, if they’re hard, I’ll figure out a way to make it easier.”
The answer is, they were a little bit challenging and you need a little time to get your rhythm, but I think I worked out the kinks for you so it’s not hard at all! You can do this! Plus, your husband will adore you for these!!!
Ingredients:
- 1 cup butter, softened
- 1-3/4 cups sugar
- 3 egg yolks
- 1 Tbsp. plus 1 tsp. honey
- 1 tsp. vanilla extract
- 2-1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cream of tartar
- 1 Tbsp. ground cinnamon
- Cooking spray
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- 2 Tbsp. milk
Directions:
- In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy.
- Beat in egg yolks, 1 Tbsp. honey and vanilla.
- Combine the flour, baking powder, salt and cream of tartar; gradually add to the creamed mixture and mix well.
- Mix 1/4 cup of sugar and Tbsp. of sugar together in a 9 inch pie plate. Shake the mixture so it is even on the bottom. The pie plate is purely because you need a shallow bowl for this, and so you can measure the length of your dough correctly (you’ll see what I mean in step #6.)
- Spray cooking spray on hands and rub together. This will make the whole next process go much more smoothly.
- Take a heaping tablespoon of the dough mixture and roll it between your hands, shaping into a 6 inch log. The best way to do this is to get it to about 4 inches, then lay it in the pie pan full of cinnamon and sugar, and stretch it to the length of the pie pan (about 6 inches). This way you can make it an even length without breaking it.
- Gently roll the log in the mixture, you can even shake the plate back and forth.
- Coil the log into a spiral shape (Like you see on the cookies above), and place on a greased baking sheet. Repeat with all cookies, shaking pie plate before each log roll to distribute sugar evenly. Place cookies 2 inches apart on baking sheet. Sprinkle with the remaining 1/4 cup sugar.
- Bake at 350 degrees for 8-10 minutes or until set (mine were done by 8 – they don’t look quite done, they look a bit underdone and puffy, but trust me, they are).
- Remove to wire racks to cool completely. In a small bowl, combine powdered sugar, vanilla, and milk. Drizzle cookies with mixture (I just use a fork.)
I actually drizzled the cookies while on the pans because I didn’t want the drizzle dripping all through my racks. My husband LOVED these!!!
Makes about 2 1/2 dozen
These look so good!! Thanks for joining us for "Strut Your Stuff Saturday." We hope you'll come back next week! -The Sisters
Ooh, I like the look of those!!!
– Adele @ Mammy Made
Thanks! They were delish 🙂