These cookies turned out different than I anticipated and better. I thought they would be crispy in texture, but they are soft and tender. I mistakenly made Honey Buttercream icing because I thought they would need something to keep them soft. Icing is not necessary. They stand well on their own.
Honey-Butter Thins Cookies
1 cup salted butter, softened
1 3/4 cups sugar, plus more for rolling
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup honey
3 egg yolks
1 teaspoon vanilla
2 1/4 cups all purpose flour
Preheat oven to 325°. Line two cookie sheets with parchment paper. In a large bowl, beat butter with a mixer on medium 30 seconds. Add 1 3/4 cups sugar, the baking soda, cream of tartar and salt. Beat until combined, scraping bowl occasionally. Beat in honey, egg yolks and vanilla. Beat in flour until combined.
Shape dough into 1-inch balls. Roll balls in additional sugar and arrange 2 inches apart on prepared cookie sheets. Bake until edges are set and lightly browned, 10 to 12 minutes.
