Honey Cookies

Ingredients:

1/2 cup granulated sugar

1/2 cup (1 stick) butter

1/2 cup honey

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

2 cups all-purpose flour

1. Preheat over to 350 degrees. Lightly grease two cookies sheets; set aside.

2. In a saucepan over low heat, combine sugar, butter, and honey. When melted remove from heat and set aside.

3. Beat together the egg, vanilla, baking soda, and ginger. Slowly add the cooled honey mixture in. Gradually stir in flour until just mixed.

4. Drop by teaspoonfuls onto prepared cookie sheets 2 inches apart. Bake 8-12 minutes (or 15 if you have a less powerful oven) until golden brown. Let cool 1 minute on cookie sheet, then remove to wire racks to finish cooling.

5. If desired for a sweeter taste, drizzle some honey over each cookie after cooled.

Comments:

These sweet, warm cookies have a wonderful ginger-y taste incorporated into them as well. Their soft texture and spongy inside make them melt in your mouth, and are perfect for those springtime picnics.

Source:

N/A

Servings:

About 4 dozen

Mexican Wedding Cookies

Ingredients:

1 cup (2 sticks) butter, softened (room temperature)

2 cups confectioners (powder) sugar, divided

1 1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups sifted all purpose flour

1/4 teaspoon salt

1 cup finely chopped pecans

1. Preheat oven to 325 degrees.

2. In a large bowl (electric mixer) cream together the butter and 1 cup of the powder sugar. Stir in the vanilla and almond extracts.

3. Gradually add the flour and salt to the creamed mixture. Stir in the pecans by hand with a wooden spoon.

4. For dough into small tablespoon balls. Place on ungreased baking sheets, 1 inch apart.

5. Bake for 15-20 minutes until light golden brown.

6. After removing cookies from the oven, place the remaining cup of confectioners sugar in a shallow dish. Roll the hot/warm cookies in sugar to coat completely. Cool on wire racks.

Comments:

These buttery yet light cookies are a delicious party treat, and it gives bakers a chance to try something originated from another culture. Coated in sugar and smattered with chopped pecans, no one will be able to resist them.

Source:

N/A

Servings:

About 3 dozen

Classic Peanut Butter Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup crunchy peanut butter

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 1/2 cups all purpose flour

1 1/2 teaspoons backing soda

1 teaspoon baking powder

1/2 teaspoon salt

1. Preheat over to 375 degrees. Grease two baking sheets.

2. Beat butter, peanut butter, and sugars until creamy. Beat in eggs.

3. In a separate bowl, sift flour, baking soda, baking powder, and salt. Stir into batter until blended. Refrigerate 1 hour (or, if you have a time limit, stick in the freezer for about 8 minutes).

4. Roll dough into 1-inch balls and place on baking sheets. Flatten each ball with a fork horizontally and then vertically, making a criss-cross pattern.

5. Bake for 8-10 minutes until cookies begin to brown. Let cool 2 minutes on baking sheet before removing to wire racks to finish cooling.

Comments:

These deliciously comforting cookies can remind one of lazy Sunday afternoons of the past, or warm, buzzing nights. They're buttery and chewy, the perfect combination.

Source:

The Cookie Bible

Serving:

About 4 dozen