Marie Valdes’ Honey-Dipped Donut Cookies entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey-Dipped Donut Cookies
Yields 24
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Cookies
  1. 3/4 cup Sue BeeĀ® Honey
  2. 1 cup butter, softened
  3. 2 eggs
  4. 1 teaspoon vanilla
  5. 3 cups flour
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon baking soda
  8. 1 teaspoon salt
Glaze
  1. 1/4 cup Sue Bee Honey
  2. 1/8 cup hot water
  3. 1/8 cup half-and-half or milk
  4. 2-3 cups confectioners sugar
Cookies
  1. In a large bowl, combine Sue Bee Honey, butter, eggs and vanilla and beat with electric mixer until well-blended and creamy.
  2. Add flour, baking powder, baking soda and salt; mix with spatula until soft, firm dough forms (you can add more flour if the dough is too soft).
  3. Roll into a large ball, place in the middle of a piece of wax or parchment paper and roll dough back and forth to form into 3-inch wide diameter log.
  4. Wrap dough in paper and twist each end to seal tightly. Refrigerate for 2-3 hours, or overnight, until firm and well-chilled.
  5. Preheat oven to 325 F. Spray two baking sheets with nonstick cooking spray.
  6. Cut cookie log into 1/2-inch round slices and, using a 1-inch round cookie cutter, cut a hole in the middle of each slice and remove, forming a doughnut shape. (You can bake the centers for little treats).
  7. Place 1-inch apart on baking sheets. Bake for 15-20 minutes until light golden brown.
  8. Cool completely.
Glaze
  1. In a medium bowl, whisk hot water and Sue Bee Honey until combined.
  2. Whisk in milk and then add 2-3 cups of confectioners sugar to make a thick glaze.
  3. Dip top of each cookie to coat completely in glaze and place on wire rack.
  4. Allow glaze to dry.
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