Photo: Leigh Beisch; Styling: Dan Becker
YieldsMakes 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.

How to Make It

Step 1
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
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
3

Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. 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
4

Make ahead: Up to 1 day; store airtight.

Step 5
5

Note: Nutritional analysis is per crisp.

Ingredients

 1/4 cup unsalted butter
 1/4 cup local honey
 1/2 cup powdered sugar
 1/8 teaspoon salt
 3 tablespoons flour

Directions

Step 1
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
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
3

Bake until dark golden brown and small holes appear throughout, 10 to 12 minutes. 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
4

Make ahead: Up to 1 day; store airtight.

Step 5
5

Note: Nutritional analysis is per crisp.

Honey Lace Crisps

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