And by honey, I really mean honey. These cookies are fabulous, easy and I have never had them fail. They are a wonderfully flavored with honey — and you can use flavored honey. My favorite if lavender infused honey. I’m a new fan of lavender infused honey. My sister-in-law, Lusetta, gave me a jar of lavender honey for my birthday. So there began my experimenting.
The tea cup looks good, but, I really think a nice glass of cold, cold milk would be great.
The honey in these cookies don’t make them overly sweet like the ones in the grocery stores. The rest of the ingredients are sure to be in your pantry and they are quick to make.
I only wish I had had my grand kids, Etta, Abbott and Jude to help me put the fork marks in them and sprinkle the sugar on the top. They are three of the best, albeit easily distracted, baking assistants I know. Always good taste testers as well.
Honey Peanut Butter Cookies
1/2 cup Crisco™ shortening
1 cup peanut butter (smooth or crunchy)
1 cup honey (any honey, even flavor infused honey such as lavender)
3 cups flour
1 cup sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (kosher or sea salts are great too)
Preheat oven to 350°.
In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well.
Combine flour, sugar, baking soda, baking powder and salt in a bowl and whisk with a wire whisk to mix. Add to peanut butter mixture and mix well.
Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets, or baking sheets with silicone mats. Flatten with a fork dipped in flour. Sprinkle lightly with sugar (coarse if you have it.)
Bake for about 8 minutes at 350º or until light brown. Remove from oven and cool on a wire rack.
If you have any left, ha ha, store in an air tight container.