If you’re looking for a no-fuss cookie that travels well, here’s the answer! Not only are the treats perfect to take on the road and contribute to bake sales, the honey and lemon combination is delicious!
—KRISTI GLEASON FLOWER MOUND, TX
PREP: 20 MIN. + CHILLING • BAKE: 15 MIN./BATCH • MAKES: 8 DOZEN
1 1/2 cups shortening
2 cups packed brown sugar
2 eggs
1/2 cup honey
1 teaspoon lemon extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
2. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate 2 hours or until firm.
3. Preheat oven to 325°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake for 12-14 minutes or until golden brown. Remove to wire racks to cool.