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| ORANGE-HONEY COOKIES Preheat oven to 350 F. Lightly grease a baking sheet Sift together: 2 cups all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt Cream together: 3/4 cup butter 1/3 cup granulated sugar 1/2 cup honey Blend in: 1 egg 1 tablespoon grated orange rind Stir in dry ingredients. Cover and chill for 1 1/2 hours. Turn onto a lightly floured surface and roll 1/4 inch thick. Cut into desired shapes with floured cookie cutters. Bake on greased baking sheet in preheated 350 F oven for 10 - 12 minutes. When cool, frost or fill with Orange Butter Cream. Makes 3 dozen single cookies. HONEY'D ONIONS Peel 2 pounds cooking onions In a saucepan, combine: 2 tablespoons honey 2 tablespoons butter or margarine 2 tablespoons granulated sugar 1/4 cup lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon cider vinegar pinch of salt pinch of pepper Bring just to boil, add onions and return to boiling point. Cover, reduce heat and simmer, stirring occasionally, about 20 minutes or until onions are tender and golden. Makes 4 servings. HONEY-LEMON CRISPS Preheat oven to 400 F. Lightly grease a baking sheet. Stir together; 2 1/4 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Cream together: 1 cup butter 1 cup granulated sugar 1 cup lightly packed brown sugar Beat in: 1 egg 1 tablespoon lemon rind 2 tablespoons lemon juice 1/4 cup honey beat until light and fluffy. Stir in dry ingredients. Shape dough into a roll 2 inches in diameter. Wrap and chill for 4 hours. Cut into 1/4 inch thick slices. Bake on greased baking sheet in preheated 400 F oven for 5 to 7 minutes or until golden brown. Makes 5 dozen cookies. |
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