Honey spice drop cookies
36 cookies
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Honey |
½ | cup | Shortening |
2¼ | cup | Sifted all-purpose flour |
¼ | teaspoon | Allspice |
¼ | teaspoon | Cloves |
¼ | teaspoon | Cinnamon |
1 | teaspoon | Soda |
Directions
Boil honey and shortening together for 1 minute. Cool and add dry ingredients, sifted together. Cool dough in the refrigerator until firm. You can either drop it by teaspoons on a lightly greased baking sheet, or shape into a roll and slice. Bake at 350 F. for 8 to 10 minutes. Remove from pans immediately.
Dill writes: "These are so easy to make that I fill the cookie jar with them often. You can use freshly ground spices instead of the canned ones, you'll see a big difference." From Candace Dill/Waterloo, IA in "The Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov.
1988, Vol. 1 (premiere issue). Pg. 40. Posted by Cathy Harned.
From: Cathy Harned Date: 10-25-94 Submitted By GAIL SHIPP On 12-09-95
Related recipes
- \"savory\" fruit compote
- Apricot chutney with raisins and currants
- Brie pinwheel
- Carrot cake with an indian flavor
- Cheesy herb bread
- Fragrant herbal beads
- Great garlic bread
- Heartsease tea
- Making horehound drops
- Mulled holiday cider
- Onion soup provencal
- Panch puran
- Pasta with sauce veracruz
- Punjabi-style garam masala
- Rosemary rice with walnuts
- Smoked fish salad with dill vinaigrette
- Tarragon mustard
- The culinary mustards
- Whole-grain mustard
- Winter squash herb bread