Ingredients
1 c. butter, softened
1 3/4 c. sugar, divided
3 egg yolks
1 Tbsp. plus 1 tsp. honey, divided
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1 Tbsp. ground cinnamon
8 oz. white baking chocolate, chopped
1 c. butter, softened
1 3/4 c. sugar, divided
3 egg yolks
1 Tbsp. plus 1 tsp. honey, divided
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1 Tbsp. ground cinnamon
8 oz. white baking chocolate, chopped
Directions:
In a large bowl, cream butter and 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 Tbsp. honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.
In a large bowl, cream butter and 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 Tbsp. honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.
Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.
Bake at 350 degrees for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
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