HONEY COOKIES
1 cup butter or non-hydrogenated vegetable shortening
1 cup honey (or to taste)
1 tsp. baking soda
1/2 tsp. ea. cinnamon, cloves, allspice
3 3/4 cups white whole wheat flour
In a saucepan, cook honey and butter together until it reaches the boiling
point. Remove from heat and set aside to cool.
Whisk or sift together flour, baking soda and spices until no streaks
remain. Add sufficient flour to the honey and butter mixture to make a soft
dough (about 3 3/4 cups).
If dough seems too sticky, add a tablespoon of flour at a time. If dough
seems too dry or dense, add a tablespoon of milk until dough is of a good
consistency.
Form the dough into thin rolls, wrap in wax or parchment paper and chill
thoroughly in refrigerator for at least 2 hours.
Slice into 1/8-inch thick slices and bake in a preheated 375°F oven for
about 10 minutes or until done.
Variation: Add raisins, Craisins, chopped dates, or nuts (about 1 cup) if
desired. Vanilla or finely grated citrus peels may be added for extra
flavor.
1 cup butter or non-hydrogenated vegetable shortening
1 cup honey (or to taste)
1 tsp. baking soda
1/2 tsp. ea. cinnamon, cloves, allspice
3 3/4 cups white whole wheat flour
In a saucepan, cook honey and butter together until it reaches the boiling
point. Remove from heat and set aside to cool.
Whisk or sift together flour, baking soda and spices until no streaks
remain. Add sufficient flour to the honey and butter mixture to make a soft
dough (about 3 3/4 cups).
If dough seems too sticky, add a tablespoon of flour at a time. If dough
seems too dry or dense, add a tablespoon of milk until dough is of a good
consistency.
Form the dough into thin rolls, wrap in wax or parchment paper and chill
thoroughly in refrigerator for at least 2 hours.
Slice into 1/8-inch thick slices and bake in a preheated 375°F oven for
about 10 minutes or until done.
Variation: Add raisins, Craisins, chopped dates, or nuts (about 1 cup) if
desired. Vanilla or finely grated citrus peels may be added for extra
flavor.
