Sometimes you want more than comfort food to comfort you when you’re recuperating from a cold or the flu or just from a dreary gray weekend that made you linger in bed.

Time to get up, straighten up the room, put fresh sheets on the bed, organize the cold medicine, tissues, etc. on the nightstand, shower and get into some fresh clothes, whether jammies or jeans.

Time to relinquish your horizontal position for a seated one, in favorite chair, with some music and a book and a cup of tea or coffee with a special treat just for you: honey crisps.

There are lots of variations of this delicate cookie, which can be made with molasses as well. They’re easy to make, requiring only that you keep watch that they don’t burn. There’s a delicate moment when they’re done and when you’re over the edge into burnt. You’ll just need to experiment.

I’ve gussied them up by dipping them in white or dark chocolate, and sprinkled them with coconut or almonds before they completely cool, but, by far, my family’s favorite is just plain.

I recommend cooking them on a Silpat non-stick baking mat which allows for easy removal, but you can also line your cookie sheet with parchment paper.

What you’ll need to make about two dozen:

• 1/4 c. unsalted butter
• 1/4 c. honey
• 1/2 c. light brown or powdered sugar
• 1/8 teaspoon salt ( I add more because I like the salty-sweet taste)
• 3 tablespoons flour

Preheat oven to 350°.

Put butter, honey and sugar in a medium size ceramic bowl and microwave until contents are melted and foamy. Remove, add flour and salt and whisk until well combined and creamy. Let cool slightly, about 5 minutes.

Line your cookie sheet either with a Slipat* or parchment.

Spoon ½ tsp. of the mixture onto sheets about 4 inches apart. Give them plenty of room because they will expand a lot.

Bake until dark golden brown and lacy looking, anywhere from 7 to 12 minutes, depending on your oven. Remove from oven and let cookies firm up, 2 to 3 minutes. If you want to sprinkle them with almonds or coconut, now is the time. When cookies are cool but still warm, carefully peel away parchment. (A Silpat makes this much easier.) If the cookies firm up too soon, stick the backing sheet back in the oven for about a minute to soften.

You can now shape the cookies by laying them over a rolling pin or hand roll them into little tubes. Let them completely crisp. If you want, dip the cookies in chocolate.

You can make these cookies one day ahead of when you want to eat them, but put them in an airtight container if you do. They’re so much better, I think, eaten freshly made.

More next time.

Melkam Megeb. Bon appetit. Buen provecho. Mànmàn chī! Guten Appetit! Dober tek! Selamat makan! Nush olsun! Svādiṣṭ khānā