Saturday, December 6, 2008

Honey Drop Cookies

I received this recipe from a lady I went to school with. Her grandmother made these for her when she was a little girl. They are a soft cookie and are Raven's favorite. Be careful not to bake too long or these will burn easily. It is so sad to have cookies burn and you don't have anymore honey in the house and you have to go to town in the dark to locate honey. Hey wait a minute I was thinking back and got carried away. You know what I mean don't you??? Just be sure to rotate your pans and you should be fine.


2/3 cup butter flavored Crisco
1 cup honey

Cream until light and fluffy.


2 eggs (not beaten)
1 t vanilla

Beat with above.

2 1/2 cups flour
1 t baking soda
1 t salt

Mix with above.

1 package chocolate chips

Bake on parchment lined cookie sheet. Bake about 6 minutes on lower rack, then move to upper rack for 4-6 minutes or until light and golden. These are so good with milk!

Granny West’s Ginger Snap Cookies

These were my Grandpa West’s favorite cookies. Granny made them for him each winter. She would save bacon grease for this recipe. Yes, I said bacon grease. I like them much better made with bacon grease but you can use shortening. I would say make them first with bacon grease and you will not want to use anything else. They just melt in your mouth when you eat them.

1-cup bacon grease or Braum's Butter
2 eggs
6 T Molasses
1 ½ cup sugar
2 ¼ baking soda
3 cups Shawnee Mills flour
1 ½ t cinnamon
1 ½ t ginger

Preheat oven to 350’.

Cream bacon grease, sugar and eggs together until light and fluffy. Add rest of ingredients. Mix until smooth. Form dough, and place into fridge for 1 hour. When chilled roll into 1 inch balls and then roll balls into sugar. Place on parchment lined cookie sheet. These don’t spread a lot. I bake mine 3 wide just to be safe. Bake for10 minutes. They will look soft when you take them out but they will crisp up as they cool. These are so good with hot tea! Must go make tea now.

Sugar Cookie Cutouts

I had never tried this recipe and was so glad when I did. Not sure where I got this one but it sure is tasty! I had to stop myself before I ate them all. If I had used them with butter cream I would have been in T-R-O-U-B-L-E. They are soft but crispy too. My husband likes sanding sugar on them and that is how I made these. I will make them again with royal and butter cream icing for gift baskets. Here is the recipe. You better try it sooner than I did.

8 oz. Of cream cheese
1 cup butter
1-½ cups of sugar
2 t. really good vanilla
2 ¼ cups flour
½ t. baking soda

Preheat oven to 350’. Beat cream cheese, butter, sugar and vanilla in bowl and mix until creamy. I use my Kitchen Aid because it is easier and faster for me. Add flour and soda mix well. Cover and place in fridge for 1 hour.

Roll dough ¼ inch thick. Cut into desired shapes.

Bake for 10-12 minutes or until golden brown. They will be soft and crisp up as they cool, so don’t over bake.

Ice with butter cream or royal icing. You can also sprinkle sugar on cut out shapes before baking. They are so good!