Honey Hearts

These cookies are crunchy. Turn the volume up on Law & Order, blare the The Kills.

They might drown out people when they’re trying to talk to you. They’re rude like that.

Their tastiness though, will make you embrace the crunch. And I haven’t tried it yet, but I know that if you dunk these in milk it’ll be a dreamy after-school-type snack.

I had to eat one right out of the oven; I wanted to eat seven since I’m just really crazy about honey. Crazy in love with it, like Beyonce, but without the moves.

P.S. I topped a few with some white chocolate buttons, using this snazzy mold.

Honey Hearts
Recipe adapted from French Food at Home

Ingredients:

• 3/4 cup + 2 T butter
• 3/4 cup + 2 T sugar
• 3 T unpasteurized honey
• 2 cups all-purpose flour
• 1 1/4 t baking powder
• 1 t cinnamon
• 1/4 t kosher salt

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, (using a hand mixer or using a wooden spoon and some muscle) cream together the butter and sugar, then add the honey. In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Stir into the butter mixture until the dough is smooth. Knead on a floured surface slightly.
3. Roll the dough out about 1/4-inch thick and cut out shapes with your most favorite cookie-cutter. Place on the prepared baking sheet and bake until crisp and browned, about 12-14 minutes. Cool on racks and store in an airtight container. Get your crunch on.

TIP: Rumor has it these get even honey-er after a few days!

Elliot on the mat during my workout intermission.*

*I did the 15 minute ab-ripper dvd, and I needed a break in the middle. … big deal.