New year, new…blog? Seems that is most likely the case and yes, I couldn’t be happier. Many of you may have recognized several recipes on here that have been featured in the past on Gastronome Tart . While Gastronome Tart was an amazing way for me to showcase awesome baked goods, main dishes and techniques, I felt that it had strayed a bit from who I was as a food artist out here in this blogosphere.
Food is fun and food brings joy. Which is why I felt that although Gastronome Tart was an amazing journey, Food Joy is it’s destination and I am looking forward to sharing more of who I have become as a food writer here on Food Joy.
I hope you all enjoy the new recipes, stories and most of all I hope you try some of these dishes yourself and love them just as much as I do. Which is why I have chosen these cookies as my first post over here on Food Joy. Many of my previous readers are well aware that I am a beekeeper and due to this I have A LOT OF HONEY. So, I am always looking for new and exciting ways to incorporate it into my baking and cooking.
While trying to find a simple cookie that featured honey as the main ingredient, I came across this recipe for Icebox Honey Cookies. There is also just enough lemon extract to bring out the flavor of the honey. As with most recipes that feature honey, the stronger the honey, the more honey flavor you will get out of the recipe. These have instantly become a hit.
Since the recipe ends up with two logs of dough, I have even frozen the other log and defrosted to slice fresh, homemade cookies in a hurry. Besides, it’s the weekend and sometimes you need a little something to go along with that espresso made plush with a dash of Bailey’s right?
1.5 cups shortening
2 cups packed brown sugar
1/2 cup honey
1 teaspoon lemon extract
4.5 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 remaining ingredients; gradually add to creamed mixture and mix well.
2. Shape into two 12-inch rolls; wrap in plastic wrap. Refrigerate 2 hours or until firm. If wanting to freeze one log for later use, this is when it can be put into the freezer after being placed in a freezer bag.
3. Preheat oven to 325 degrees. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Source: Taste of Home