I'd actually set out to make chocolate chip cookies (I swear I was actually planning on making something normal) but as I started getting the ingredients together I realized I was out of brown sugar. I thought about trekking down to the grocery store to get some more, but then I got lazy and instead started to look for something else to make with what I had.I came upon the Honey Spice Cookies in my High Altitude Baking cookbook and was happy to see that I had everything needed for them. I resumed mixing in the ingredients when I realized that although I did have clove, I had whole clove and not ground clove. I decided to improvise and ground it on my own. I don't have a mortar and pestle (cause really, when does someone ever actually need that?), so I had to use the method I used to crush pills before I learned to swallow them like a normal person (which wasn't until I was in high school). Yup, the tried and true "two spoons" method.
Honey Spice Cookies
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup sugar
2/3 cup butter
2 eggs
1/3 cup honey
Preheat oven to 350.
In a medium bowl, combine flour, salt and baking
powder. In a large bowl, cream sugar and butter. Add eggs and honey and beat until smooth. Add flour mixture slowly and
thoroughly, a little at a time. Drop
cookies, about an inch around, onto an ungreased cookie sheet about 1 1/2 or 2 inches apart. Bake for 10-12 minutes. Remove cookies from the cookie sheet
immediately (they will stick to the cookie sheet if you wait) and place on a cooling rack or wax paper.
