Honey Cookies
Yield
1 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
honey
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
lard
|
|
| 1 | cup |
sour cream
or milk |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cloves
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
honey
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
lard
|
|
| 237 | ml |
sour cream
or milk |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cloves
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Cream fat.
Add honey, sugar and continue creaming.
Add eggs and mix well.
Add alternately dry ingredients sifted together and sour cream or milk.
Chill and roll.
Cut with lightly floured cookie cutter, place on ungreased baking sheet.
Bake in moderate oven 375℉ (190℃).
