Gourmet published this recipe because sugar was rationed, so they wanted to show people that honey could be used instead. Since it actually uses honey and brown sugar both, it still needs sugar—I guess you can make more cookies from your sugar ration?
Either way, these were a *huge* hit with our guests last night, and were quite easy. The only tricky bit was getting the dough made 1-2 days before baking so it could mature in the refrigerator.
Apparently they keep well—but I’m not sure I’ll ever know. Of the yield of 40, 2 didn’t make it to the oven, 2 disappeared straight off the baking sheet, and only 6 are left now. They are not too sweet, have lovely honey and walnut flavor, and are dairy-free. Unlike a lot of my recent cookies (which have been very fragile) these are nicely robust and awesome dipped in tea or coffee. I will be making these again.