2TB unsalted butter
2TB packed light brown sugar
1 ½ TB honey
2TB all-purpose flour
Pinch of coarse salt.
1. Preheat oven to 375. Melt butter, sugar and honey in small saucepan over med-low heat. Transfer to a bowl. Whisk in flour and salt until smooth.
2. Working quickly, drop ½ tsp. 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 finger. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 days.