Crave reader Cynthia Pratt recently returned from a trip to Bordeaux, France. En route, she stopped in Boston and stayed at the Seaport Hotel, which is known as one of the most sustainable hotels in the country.
“Many of their greens and herbs are grown on site, and their beehives yield 1,000 pounds of honey each year,” she said.
Guests were given a snack of Seaport’s Honey Cookies, which she describes as sweet, chewy and moist. Ever in pursuit of good recipes, she requested this one, and Executive Pastry Chef Karen Hodsdon obliged.
Pratt said it’s a cookie worth making.
HONEY COOKIES
By the Seaport Hotel (Boston, Mass.)
- 1/3 cup canola oil
- 2/3 cup granulated sugar
- 1/3 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Raw sugar (or turbinado) for rolling (optional)
In bowl of an electric mixer (or by hand), blend oil, sugar and honey until smooth, but do not overmix. It’s OK if oil separates. The mixture will come back together as other ingredients are added.
Add egg and vanilla extract. Add flour, baking powder and salt in 2 parts and mix until combined.
Cover and chill dough (or freeze if using days later).
When ready to bake, heat oven to 300 degrees. Roll chilled dough into 20 large balls. Roll in sugar if using.
Place on parchment- or silpat-lined cookie sheet. The cookie dough will soften and spread slightly. Bake 20 to 22 minutes. Cool.
Cookies will be remain moist and chewy for days. Makes 20 cookies.
Nutritional information unavailable.
