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Ingredients
- All-purpose flour 104 grams | 3/4 cup
- Cake flour 74 grams | 1/2 cup + 1 1/2 tablespoons
- Whole wheat flour 74 grams | 1/2 cup + 2 tablespoons
- Baking soda 1.3 grams | 1/4 teaspoon
- Ground cinnamon 1.3 grams | 1/2 teaspoon
- Kosher salt 1.3 grams | 3/8 teaspoon
- Dark brown sugar 74 grams | 1/3 cup (lightly packed)
- Granulated sugar 59 grams | 1/4 cup + 2 1/4 teaspoons
- Clover honey 8 grams | 1 1/8 teaspoons
- Unsalted butter, at room temperature 177 grams | 6.2 ounces
- Powdered sugar for dusting
Details
Servings 8
Preparation
Step 1
Place the all-purpose flour in a medium bowl and sift in the cake and whole wheat flours. Break up any lumps of flour remaining in the sieve and add them to the bowl. Sift in the baking soda and cinnamon. Add the salt and whisk together.
Combine both sugars in a small bowl and whisk to break up any lumps. Using a fork, stir in the honey.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until smooth. Add the sugar mixture and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 4-by-6-inch block. Wrap in plastic wrap and refrigerate for at least 2 hours, or, preferably, overnight.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 ° F (standard). Line two sheet pans with Silpats or parchment paper.
Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will help prevent the dough from cracking as it is rolled.) Roll out to just under 1/4 inch thick. If the dough has softened, slide in (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut into cookies.
Using the decorative cutter (4-5"), cut cookies and arrange on prepared sheets, leaving about 3/4" between them. If necessary, push the trimmings together, refrigerate until firm, and reroll for a total of 8 cookies. If the dough softens, return it to the refrigerator until the cookies are firm enough to transfer to the sheet pans. (The dough can be shaped in advance; freeze on sheet pan and wrap in plastic for up to 1 month. Bake frozen.)
Bake the cookies until golden brown, 13-15 minutes, reversing the positions of the pans halfway through baking. Set pans on a cooling rack and cool for 5-10 minutes, then transfer to rack to cool completely.
Cookies can be stored in covered container for 3 days. Just before serving, sift powdered sugar over the cookies.
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