:: Day One of the 12 Days of Christmas Goodies 2010 ::
This recipe is probably one of the oldest family recipes from my husband’s family. Generations upon generations have enjoyed these cookies at Christmastime. Traditionally, the honey cookies are made weeks in advance of family gatherings, as the flavor really develops as the cookies sit. Even if you forget and they only sit a day or two, they are still quite delicious. Although, my brother-in-law staunchly maintains they are best after spending at least three weeks in a Ziploc bag!
This is the recipe for Honey Cookies, straight out of the family cookbook. It is in my husband’s great-grandmother’s writing. You knew that a recipe was a favorite when it got “the star”… The little foil stars only appear on absolute family favorites.
Gather around your ingredients.
The first six ingredients get combined in a saucepan and heated until boiling. Then, you’ll set it aside to let it cool.
After that, add the molasses, anise extract, and eggs.
Mix together the flour, baking soda, and spices.
Add that combination to the above mixture. It becomes a very stiff, smooth dough.
Now, it’s time to refrigerate. You can refrigerate this up to a few days if you wish.
When you are ready to bake the cookies, start by flouring the surface where you will roll out the dough. You’ll also want to flour the baking sheets lightly. Flour the dough too. Remember all that honey? It’s sticky!
Roll out the dough to about a quarter-inch thick.
Now find those fun cookie cutters that you only get to use a few times a year!
Cut out any shapes you desire… Stars, Christmas trees, you name it.
Now this is when you hope you used enough flour on the counter… Getting the cutouts off of the counter top is a chore if you didn’t prep correctly! Place them at least one inch apart on the floured cookie sheet.
Bake until they are slightly tough. See how puffy they look in the oven? They will spring back if you lightly press on one when they are finished baking.
Let cool on wire racks. Then, store in airtight containers for a week or two (or three, like my bro-in-law!)
Honey Cookies
From a treasured old family cookbook
1/2 cup milk
1/2 cup sugar
1 cup honey
3 heaping tablespoons shortening
1 tablespoon vegetable oil
1 tablespoon white vinegar
1 tablespoon molasses
1/2 teaspoon anise extract
2 eggs
1 teaspoon ground cinnamon
1 teaspoon nutmeg
4 to 4 1/2 cups flour
1 teaspoon baking soda
Heat milk, sugar, honey, shortening, oil, and vinegar until boiling. Cool until shortening sets. Add molasses, anise extract, and eggs. Beat well. Sift together cinnamon, nutmeg, flour, and baking soda. Add to bowl and mix well. Dough will be smooth but very stiff. Refrigerate overnight, or for a day or two.
When ready to bake, roll out dough on a floured surface to 1/4″ thick. Lightly flour cookie sheets. Cut out shapes, and place at least 1″ apart on baking sheet. Bake in a preheated 350 degree oven for 5 to 7 minutes. The cookies are done when they spring back when lightly pressed.
Store cookies in an airtight container on the counter top. Cookies also freeze well.
Makes between 5 and 7 dozen cookies, depending on the size of the cutouts.
