My one big qualm was the ridges on the cookies from cutting the slices but I was in a rush. I would have liked a flatter finish but oh well they’re still really cute. Also not pictured is the honey that should be drizzled on top. I decided to make these pretty last minute, around 9pm. Last night my amazing boyfriend took me out in the Lower East Side, it was such a great night (more on that later!). 🙂
When I got home I hurried to get these done. My friend (who is actually training users at my office for MS Office 2010) that I made the cookies for loves them! She has four kids so I know they’ll go over well.
The recipe was an experiment. I took a Sugar Cookie recipe I found on In Katrina’s Kitchen, I swapped out some of the sugar and liquids for honey and a little butter and sugar with apple pie filling. The flavor is delicious! I might actually add some apple sauce next time just to kick the apple flavor up a bit but I wanted to be able to mold them still so I was a little wary on adding to much moisture. I also changed sizes up and one batch I even drizzled with honey before I baked them. The outcome of the ones with honey were that the color was a little more golden and shiny, so I’d advise drizzling the honey on before serving.
1 cup butter
1 cup sugar
1/2 cup honey, plus additional for decorating
1/2 cup applie pie filling
1 teaspoon vanilla extract
4 teaspoons baking powder
6 cups flour
red decorating sugar
mini semi sweet chocolate chips
black string licorice, cut into 1″ pieces
Preheat the oven to 375 degrees. Line baking sheets with parchment paper.
In the bowl of your mixer cream together the butter and sugar until smooth. Add the honey, continue to mix until combined then add in the apple pie mix. Continue to mix, adding the vanilla extract and egg. Once thoroughly combined slowly add in the flour and baking powder.
This is a stiff dough, you may need to work the last of the flour with your hands.
This dough does not need to be chilled. Divide the dough into 3 even sections. Roll each section into a log, about 2-3 inches wide. Prepare a sheet of plastic wrap large enough to wrap around the logs. Sprinkle a good amount of red decorating sugar on the plastic wrap. Roll the logs in honey then place on the wrap on top of the red sugar. Sprinkle the top and sides of the log of dough with additional red sugar until it is mostly covered.
Cut dough into 1/4 inch slices (I found this size best). Place slices 2 inches apart on the prepared cookie sheets. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.
Bake for about 8 minutes (if thicker between 10-12 minutes). Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes on the cookie sheet then remove from cookie sheets to cooling racks.