The dough is soft and hard to manage. Instead of rolling it out to 1/16 of an inch in thickness, I did a short cut by pinching small amount of it, rolled it into a ball and then flattened it. It would require more time in the oven, I reckon, since it is no longer that thin. The first batch came out soft but the flavour intensified after 2 days as the author has recommended. Freezing the dough a few days more, I baked again yesterday, this time, having them in the oven for about 10 to 12 minutes.
I realised they can be good.
Source: The Essential New York Times Cookbook by Amanda Hesser
Makes about 6 dozen cookies (half sweet-sugar, half savory – salt)
2 1/3 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
8 tbsp (1 stick) unsalted butter, softened
1/2 cup mild honey (such as clover or orange blossom)
1 large egg
Flaky sea salt and/or coarse raw sugar
1. Sift together the flour, baking soda, cinnamon, cloves, and allspice.
2. Beat the butter in a large bowl until soft. Beat in the honey. Add the egg and mix well. Add the flour mixture, mixing until blended. Chill for at least 3 hours.
3. Heat the oven to 350F.
4. Roll the dough out on a lightly floured board to about 1/16 inch thick. Cut out the cookies with a 2-inch round cutter and place 2 inches apart on the cookie sheets. Sprinkle the tops with salt or sugar.
5. Bake until lightly browned on the bottoms, 6 to 8 minutes, turning the pans around halfway through. Transfer to racks to cool.
NB: Cookies improve with time. Try to wait at least 2 days, if you can.