SOFT HONEY COOKIES
These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. -Rochelle Friedman, Brooklyn, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 cookies.
Number Of Ingredients 9
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.
Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
HONEY OATMEAL COOKIES
Soft and flaky. Good tasting.
Provided by Daniel
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
- Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 19.6 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 24.4 mg, Sugar 9.4 g
HONEY-SWEETENED BREAKFAST COOKIES
When I'm looking for a breakfast treat with a healthy vibe I reach for these oatmeal breakfast cookies. They are light and cakey and packed with toasted almonds and bits of dark chocolate and dried fruit. The best part: They're made with ground oats and honey, so I can feel good about indulging in them.
Provided by Dan Langan
Time 1h30m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- Combine 2 cups of the rolled oats, the almond flour, cinnamon, salt, baking powder and baking soda in a food processor. Process until the oats are ground, about 1 minute; a few larger bits of oats are okay. (Alternately you can grind 1 cup of the oats at a time in a blender.) Transfer to a medium bowl and add the remaining 1/2 cup of whole oats. Set aside.
- Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. Beat in the honey until smooth and combined, about 30 seconds. Scrape down the sides of the bowl. Add the applesauce, eggs and vanilla and mix on medium-low speed to combine. The mixture will look soupy-that's okay.
- Add the oat mixture to the wet ingredients and blend on low to combine. Stop and scrape down the sides of the bowl. Add the raisins, cranberries, chocolate chips and almonds. Mix on low until well combined. The dough will be looser than normal cookie dough.
- Portion the dough into 1/3-cup portions and place 6 portions on each sheet pan, leaving about 2 inches between each cookie and between the cookies and the edges of the pan. Flatten the dough portions to 1 inch in thickness. Bake one pan at a time (the second batch can sit at room temperature while the first bakes) until the cookie edges are golden brown and the centers feel set, 20 to 22 minutes.
- Cool the cookies on the parchment. Store in a covered container for up to 4 days, or freeze in freezer bags for up to 2 weeks.
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