Honey Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 24+
Crispy on the outside and tender on the inside! Add chopped walnuts to the tops or press a whole walnut into the center of each cookie for extra crunch and decoration. And don't forget rolling them in a little sugar!
  • ½ cup shortening, room temperature
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup buckwheat honey
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar (optional)
  • walnuts (optional)
  1. In an electric mixer cream together shortening, butter and sugars until fluffy (3-5 minutes).
  2. Add eggs one at a time, allowing them to incorporate and for the mixture to become fluffy again.
  3. Add vanilla and honey and mix until combined.
  4. In a separate bowl whisk together flour, baking powder, baking soda, cinnamon and salt.
  5. Slowly add flour mixture to honey mixture, mixing until just combined.
  6. Place cookie dough in refrigerator for at least 30 minutes. Dough will still be sticky after chilling, but it will be a little easier to handle.
  7. Preheat oven to 350°F. While cookies chill, prepare cookie sheets with parchment paper.
  8. Roll balls of cookie dough in granulated sugar and press chopped walnuts into the top or press one whole walnut into the center of each cookie.
  9. Bake for approximately 12 minutes on the middle rack of the oven, until they turn golden brown.
  10. Let rest on cookie sheet for 2-3 minutes after removing from oven before transferring to a wire rack to finish cooling.
If you do not have a cookie scooper you can use a spoon. Or, it may be a good idea to transfer dough to saran wrap and roll it into a log before chilling. You can then pinch off cookie dough balls or slice into circles.
Recipe by Bake 2 The Future at https://bake2thefuture.com/2012/05/20/ukrainian-honey-cookies-reinvented/