No lions, or tigers, or bears in my garden, but if I look closely, there are some beautiful butterflies and bees. The yellow flower is wild senna (Senna hebecarpa), and it’s been attracting bumblebees like crazy. It’s fun to watch them collect pollen!
My niece Anne just came back from Greece, and brought me back a jar of Naxian Thyme Honey. It’s from the Greek island of Naxos, and just the thought of the Greek bees humming in the sunshine above a carpet of wild thyme made this honey special. It does have a wonderful thyme flower scent. Being a cookie lover, I immediately looked for a cookie calling for honey, and found “Lemon-Honey Drop Cookies” at a Cooking Light web site. It was a five-star recipe, and I agree–it’s delicious. It’s a cakey, moist cookie glazed with a sugary/tart icing. Their recipe called for fat-free yogurt, but that seems like such a sad thing, so I used sour cream. Also, their recipe called for grated lemon rind in the cookie, and sprinkled on top, which you are welcome to do. My knuckles don’t like grating things, though, so I stuck to the lemon extract in the cookie, and fresh lemon juice in the glaze, and it was plenty lemony. Also, I topped each cookie with a little sprig of thyme to complement the honey.
Lemon-Honey Drop Cookies
1/2 cup sugar
7 tablespoons butter, softened
2 teaspoons grated lemon rind, optional
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1-3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream or plain fat-free yogurt
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Beat the butter and sugar together. Add honey, extract and egg; beat until well combined. Mix the flour with the baking powder and salt. Add flour mixture to sugar mixture alternately with the sour cream or non-fat yogurt, beginning and ending with flour mixture. Drop by level tablespoons (I used a 1 tablespoon cookie scoop) 2 inches apart onto parchment lined cookie sheet. Bake for about 12 minutes. Makes 24 cookies.
Glaze: Combine 1 cup powdered sugar with 2 tablespoons fresh lemon juice (from one medium lemon) and 2 tablespoons grated lemon rind (optional). Using a pastry brush, brush thickly over hot cookies. Top with grated lemon rind or a sprig of thyme.