Photo: Leigh Beisch; Styling: Dan Becker
Yield
Makes 20 cookies

Time: 45 minutes. These cookies look delicate but are extremely forgiving to work with—and here's a trick: If they begin to stiffen, put them back in the oven for a minute to rewarm and loosen up. Salt deepens the rich flavor of the honey.

How to Make It

Step 1

Preheat oven to 350°. In a medium saucepan, melt butter with honey over medium heat. Add sugar and salt and whisk until well combined. Add flour and continue to whisk until no lumps remain. Transfer to a small bowl and let cool slightly, about 5 minutes.

Step 2

Line 2 flat rimmed baking sheets with parchment paper. Spoon 1 heaping tsp. honey mixture onto sheets about 4 in. apart (they will spread a lot).

Step 3

Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. Sprinkle each cookie with a pinch of sea salt. Keep oven on. Let cool on tray until starting to firm up, 2 to 3 minutes. While cookies cool, use a paring knife to separate any cookies that have melted together and to shape each into a circle. Working in batches of 3 or 4, carefully peel cookies off paper and lay over a rolling pin. Let cool on pin until completely crisp, about 3 minutes. If cookies firm up before you can shape them, put baking sheet back in oven to warm slightly, about 1 minute.

Step 4

Make ahead: Up to 1 day; store airtight.

Step 5

Note: Nutritional analysis is per crisp.

Ratings & Reviews

littleone17's Review

littleone17
December 19, 2010
I've officially added these cookies to my standard holiday baking list. They are so easy to make, and very popular with all my friends. They taste excellent, and aren't even terrible calorie-wise.