Honey Crunch Cookies Recipes

Steps:

• Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy. Add honey, a little at a time, beating well after each addition. , Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks.

Steps:

• In a saucepan, melt the butter. Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
• To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds. Let it set up at room temperature and then break into pieces. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
• Onto ungreased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
• Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.

Steps:

• Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, cream butter until light and fluffy. Add honey, a little at a time; beating well after each addition. Add eggs, one at a time, beating well after each addition. Mixture will appear to separate. Gradually add dry ingredients; mix until moistened. Fold in the coconut, chips and cereal.
• Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks.

Steps:

• Sift together the flour, baking powder and salt; set aside. In a large mixing bowl, cream butter until light and fluffy. Add honey, a little at a time; beating well after each addition. Add eggs, one at a time, beating well after each addition. Mixture will appear to separate. Gradually add dry ingredients; mix until moistened. Fold in the coconut, chips and cereal.
• Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough.
• Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.

Steps:

• Preheat the oven to 300°F.
• Mix flour, baking soda and salt in a separate bowl.
• Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
• Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
• Add chocolate chips.
• Drop on cookie sheets about 2 inches apart.
• Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
• Let them cool on the pans unti you can lift them off with a spatula to cooling racks.

Steps:

• Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.