Sunday, November 22, 2009

Honey Cakes

The catalog from the people that sold me the cookie mold used for these cookies (House on the Hill) said that cookie molds were originally used primarily for gingerbread or honey cakes. Not finding any honey cake recipes (aside from the Jewish New Year variety) anywhere, I emailed the cookie mold gurus who said to make their gingerbread recipe substituting honey for all of the molasses. So, I made a half batch of the following recipe with only honey.

Mix together:
1 cup molasses
1 cup honey
1 cup butter, softened

6-1/4 cups unbleached white flour
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt

Mix both bowls together and knead well. Don't refrigerate - mold after mixing. Follow general directions for molding. Bake at 350 degrees for 10-12 minutes. If desired, glaze the gingerbread cookies as soon as they come out of the oven and before you remove them to a cooling rack.

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