Create new holiday baking tradition with this family heirloom honey cookie recipe! These soft cookies are subtly sweet & frosted with light boiled icing.
In a mixing bowl, combine all the cookie ingredients & mix until combined. The dough should be soft & sticky.
Sprinkle a surface with flour & place the cookie dough on top of it. Knead the dough into a smooth ball.
Dust a sheet of parchment paper with flour & place the cookie dough ball in the middle. Place a sheet of parchment paper on top & roll the dough.
Cut the dough with Christmas cookie cutters & arrange the cookies on a parchment-lined baking sheet. Bake for 8 to 10 mins. Repeat with the rest of the cookie dough.
In a saucepan, soak the gelatin in cold water. Add sugar & salt to the pan. Bring the mixture to a boil & let it simmer for 10 mins, stirring occasionally.
In a mixing bowl with the whisk attachment, add the powdered sugar. Pour in the gelatin mixture beat until it gets foamy.
Add the baking powder & beat on medium-high speed until the mixture thickens & turns white, about 10 mins.
Stir in the anise extract & beat for another 5 mins. When you lift the whisk, the frosting should fall into the bowl in a thick ribbon.
Divide the frosting into bowls & stir in food coloring, if desired. Spread the frosting onto the cookies or pipe it on.