Honey Bee Cookies Recipes

HONEY BEE COOKIES

Honey Bee Cookies image

From the Alpha-Bakery childrens cookbook put out by Gold Medal Flour when I was a kid. I used to love cooking up all these recipes with my mom!

Provided by coconutcream

Categories Drop Cookies

Time 24m

Yield 36 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup margarine or 1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup honey
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

Heat oven to 375°F.
Beat margarine, brown sugar, honey, and egg in a medium bowl on medium speed, scraping bowl constantly, until smooth. Stir in remaining ingredients.
Drop dough by teaspoonsful onto an ungreased cookie sheet.
Bake until set and light brown around edges (surface of cookies will appear shiny), 7-9 minutes.
Let stand 3-5 minutes before removing from cookie sheet.
Variations:.
Honey-Bran Cookies: Stir 1 cup of shredded bran cereal into batter.
Honey-Cinnamon Cookies: Mix 2 tablespoons sugar and 1/2 teaspoons ground cinnamon; sprinkle on cookies immediately after removing from oven.
Honey-Coconut Cookies: Stir 1 cup of shredded coconut into batter.

SOFT HONEY COOKIES

Soft Honey Cookies image

These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. -Rochelle Friedman, Brooklyn, New York

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 16 cookies.

Number Of Ingredients 9

Ingredients

1/4 cup sugar
2 tablespoons canola oil
1 large egg, room temperature
3 tablespoons honey
3/4 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

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.

Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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