I haven't been able to sign on and write much, been pretty busy trying to get organized-a difficult process since I have too much stuff! But I wanted to share my Mom's recipe for Honey Lemon Cookies. We loved them as kids and they were only made at Christmas time and they were the cookies my boys requested every year even though they were not chocolate! These cookies start out crisp and they become soft and chewy after they are iced so they are best made a day or two ahead of serving time. We usually stored them in a Christmas tin and they lasted a week or so. They also freeze really well, just layer between wax paper and put the tin in the freezer!
MERRY CHRISTMAS COOKIES!
Grandma’s Christmas Cookies
Need
1/3 Cup Soft Shortening (Crisco)
1/3 Cup Sugar
1 Egg
2/3 Cup Honey
1 Tsp Lemon Flavoring (Liquid) Fork a lemon or fake stuff
2 ¾ Cups Sifted Flour (Gold Medal)
1 Tsp Baking Soda
1 Tsp Salt
Mix the first 5 Ingredients together thoroughly.
Sift the last 3 Ingredients together and stir into the first.
Chill dough. Roll out to ¼” thick.
Cut into desired shapes.
Place one inch apart on a lightly greased baking sheet. Dough will be stiff.
Bake until when touched lightly with finger, no imprint remains.
When cool, ice and decorate as desired.
Bake at 375 Degrees for 8-10 minutes.
Makes about 5 dozen cookies.
Notes:
Chill dough in refrigerator for several hours. It’s easier if the dough is divided into four pieces in saran wrap. Dust rolling pin with flour frequently and on the cold marble cutting board. To prevent sticking, you have to work fairly fast. Cookies will harden when baked. Use canned cream cheese frosting. Add a few drops of food coloring or just ice with no color. Put cookies in a container with a layer of wax paper between each layer. Cookies will soften as icing hardens.
Have Fun
Enjoy.
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