Honey Cakes from Pennsylvania

Makes 1½ dozen large cookies

Start a day ahead.

Photo by ROMAN ODINTSOV on Pexels.com

1 cup honey

2 tablespoons butter

½ cup light brown sugar

2½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg yolk, beaten

¼ cup buttermilk

Heat the honey until very hot, but not boiling. Add the butter and sugar, and stir until sugar is dissolved. Cool for 10 minutes.

In a large bowl sift together flour, baking powder, baking soda, and salt.

Add the honey mixture to the beaten egg yolk, and then to the dry ingredients. Add the buttermilk and mix well. Chill overnight.

Roll out dough onto floured board to ⅓ inch thickness. Cut out cookies with a 3-inch round cutter, or a glass. Bake at 350 degrees for 12 minutes.

Photo by Skitterphoto on Pexels.com

Adapted from The Art of Pennsylvania Dutch Cooking by Edna Eby Heller, 1968.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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