Sunday, August 2, 2009
Today's featured home-grown food was blackberries. DS's been picking them every morning for breakfast but today we each had a bowl of berries with some top cream and a couple of honey wafers for dessert with our lunch. The honey wafers are similar to a sugar cookie or thin shortbread. They only take 4 ingredients and are good keepers -- if you can keep them hidden, that is.
I kept the rest of the meal simple, too. DH grilled our garden-fresh squash (green and yellow zucchini), onions and potatoes over the gas grill. Prior to grilling I par-boiled the potatoes and drizzled a little olive oil and soy sauce over the squash and onions. Also made a tomato and mozzarella salad using our yellow pear tomatoes and Genovese basil plus cheese I'd picked up Saturday at the farmer's market. When the grilled veg was ready I sprinkled chopped chives over the potatoes and passed butter, as desired, at the table.
1/2 cup butter
1/2 cup honey
2 cups all-purpose flour (I use fresh-ground soft wheat)
1 teaspoon baking soda
Cream together butter and honey, warming them carefully for a minute or two, if desired, for easier blending. Combine dry ingredients and add to (cooled) creamed mixture.
Chill dough 1 hour or until firm enough to roll easily. Roll out 1/8" to 1/4"-thick on lightly floured surface. Cut with floured cookie or biscuit cutter. Can also be chilled in log shape and then sliced 1/8" to 1/4" and baked as needed.
Bake on greased cookie sheet in 350°F. for 8-10 minutes if 1/8"-thick or 12-15 minutes for 1/4"-thick cookies.
I usually prefer a mild honey in these but orange-flower honey with bits of orange zest added is a wonderful variation. Try adding 1/2 teaspoon ground cinnamon and 1/4 teaspoon each ground cloves and allspice to make a spice-scented version.
Yield: 36 2" cookies