Some Christmas cookies are staples — in the Webner household, it just wouldn’t be the holidays without iced cutout cookies — but I always like trying a few new cookies and adding them to the mix. I found this recipe for this delicate concoction in the helpful King Arthur Flour Cookie Companion, and they look fun to make. Any cookie that you bake by flipping over a baking sheet and using the bottom is worth trying at least once.
Ingredients: 4 tablespoons unsalted butter; 2/3 cup confectioners’ sugar, sifted; 3 tablespoons honey; 3/4 teaspoon ground ginger; 2/3 cup unbleached all-purpose flour, sifted; 3 large egg whites
Preheat oven to 425 degrees. Flip over your baking sheet and lightly grease the bottom, so the rim of the cookie sheet won’t interfere with lifting the cookies after they are baked.
Cream together butter and confectioners’ sugar. Add the honey and mix until smooth. Add the ginger and half the flour and stir. Whisk the egg whites briefly, then add half of the egg whites to the mixture. Add the remaining flour and stir, then add the rest of the egg whites and mix until a smooth batter forms.
Drop the batter by teaspoonful on the back of the cookie sheet, then use the back of a wet spoon to spread the batter to circles about three inches in diameter, so thin you can almost see through it. Bake for 4-6 minutes until cookies are golden brown. Remove the cookies from the oven and let them sit on the baking sheet for about a minute, until you can move them without the cookies wrinkling. The cookies can then be shaped or served flat. I’m going to try shaping the cookies, with a honey-nut filling or a fruit filling, to put a different shape in my holiday cookie tins.