Honey Soaked Cookies Recipes

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.

Steps:

• Preheat the oven to 325 degrees and grease a large baking sheet. In the bowl of an electric mixer or with a handheld mixer, beat the butter and corn oil together until creamy. Add the sugar and continue beating until thoroughly combined. Add the orange zest and juice and mix in. Combine the baking powder and baking soda with 1/2 cup of the flour and beat that in. Add the remaining flour 1/4 cup at a time and mix until a medium-stiff dough is formed, adding a little less or a little more as necessary to achieve the correct consistency. The dough should hold its shape without collapsing. Shape the dough by teaspoonfuls into 2 inch long ovals and transfer them to the baking sheet 1 1/2 inches apart. Bake on the middle rack for about 20 minutes, until just golden. Cool on wire racks.
• While the cookies are cooling, combine the sugar, honey, and water in a small sauce pan and bring to a boil. Boil for 2 minutes, then reduce the heat so that the mixture is simmering. With a slotted spoon, gently dip the cooled cookies into the syrup just for a moment, making sure all sides are evenly coated. Take extra care to be gentle when handling the cookies or they may break apart. Again place the cookies on the wire racks and immediately sprinkle them with the walnuts, while they are still warm. Dry on the rack for 20 minutes.

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:

• Preheat oven to 325 degrees.
• Lightly grease 2 baking sheets.
• In a large bowl beat the oil and butter until creamy.
• Add 3/4 cup of sugar and continue beating until thoroughly combined.
• Stir in the orange juice and zest, mixing well.
• In a small bowl combine the baking powder, baking soda and 1 cup of the flour.
• Slowly add the flour mixture to the oil mixture incorporating well.
• Slowly stir in the remaining 3 cups flour, mixing well.
• The dough should be able to hold its shape.
• Shape by teaspoonfuls into ovals about 2 inches long and place on prepared baking sheets.
• Bake for 15-20 minutes or until cookies are firm and just lightly browned.
• Remove and cool on wire racks.
• Meanwhile in a small saucepan boil together the honey, sugar and orange liquor.
• Reduce heat to low.
• While syrup is gently simmering dip the cookie in for a moment or two, making sure all sides are covered.
• Remove with a slotted spoon and sprinkle immediately with the chopped walnuts.
• Dry on a wire rack.