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Honey Drop Cookies With Apricot Jam

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  Soft shortening 1 Cup (16 tbs) (Part Butter)
  Packed brown sugar 1 Cup (16 tbs)
  Eggs 2
  Liquid honey 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Sifted all purpose flour 3 1⁄2 Cup (56 tbs), sifted
  Soda 2 Teaspoon
  Apricot jam 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

Mix shortening, sugar and eggs together thoroughly.
Stir in honey and vanilla.
Add flour and soda sifted together.
Chill dough until firm, several hours or overnight.
Heat oven to 350 degrees.
Roll dough into balls the size of walnuts and place on ungreased cookie sheet.
Bake 10 to 12 minutes or until, when lightly touched with finger, almost no imprint remains.
When slightly cooled, put together in pairs with apricot or other jam between.

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