Honey Florentines

I don't have a picture to prove it, but we did make these H-for-honey cookies. The recipe is from Martha Stewart's Cookie book.

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1 1/2 tablespoons honey
2 tablespoons all-purpose flour
pinch of course salt

1. Preheat oven to 375*. Melt butter, brown sugar, and honey in a small saucepan over medium-low heat. Transfer to a bowl. Whisk in flour and salt until smooth.
2. Working quickly, drop 1/2 teaspoons of batter onto large baking sheets lined with parchment paper, spacing at least 3 inches apart. Bake cookies until they spread and turn golden brown, about 6 minutes. Let cool on sheets on wire racks. Carefully remove cookies from sheets with your fingers. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.

These made thin, lacy cookies with ingredients you probably already have in your pantry. Emma dumped the ingredients (measured by me) into the pan, and I even let her stir the batter in the saucepan since it was on low heat.