Honey Cookies

Apricot Honey Oat Bar Cookies - Low Fat/No Fat

1 1/2 c. old fashioned rolled oats

1/2 c. dried apricots, finely chopped 

1/2 c. Cox Honeyland's Cinnamon or Apricot Honey

1/4 c. non-fat plain yogurt

2 large egg whites

2 Tbsp. wheat germ

2 Tbsp. flour

3 Tbsp. butter, melted

1/2 tsp. cinnamon

1/2 tsp. vanilla

1/4 tsp. salt

Optional Frosting:

1 12 oz. tub Cox Honeyland's Apricot Creamed Honey

1 pkg low-fat cream cheese or non-fat yogurt

Preheat oven to 325 °F. Spray an 8 inch square baking pan with non-stick cooking spray. In a large bowl, combine all ingredients and mix to blend. Turn mixture out into prepared pan and smooth out. Bake until the center is firm and edges are lightly browned, about 25 minutes. Let cool. Whip frosting ingredients together and spread over bar cookies and cut into 2 inch squares.


Chocolate Honey Chip Cookies

1 ½ c. butter

½ c. Cox Honeyland's Honey

1 small egg

¼ tsp. salt

½ tsp. vanilla

1 tsp. baking powder

1 c. flour

½ c. chocolate chips

¼ c. nuts (optional)

Cream butter and honey until light and fluffy. Add egg and beat well. Sift flour, baking powder, and salt together twice. Add flour mixture to butter mixture, add vanilla. Blend well. Fold in chocolate chips and nuts. Chill well. Drop by teaspoonful on greased cookie sheets. Bake at 350375 °F for 1012 minutes.

Honey Butter Balls 

1 c. Cox Honeyland's Honey

¼ lb. butter or margarine

½ c. white corn syrup

1 tsp. vanilla

1 c. sugar

Boil all ingredients together to a medium hard ball stage. Pour in a greased pan and cool for 15 minutes. Beat with a wooden spoon until it sets up. Then roll into balls.

Honey Cookies 

1 ½ c. butter or shortening

2 eggs, beaten

4 c. flour

3 tsp. baking soda

½ tsp. salt 

2 c. sugar

½ c. Cox Honeyland's Honey 

2 tsp. cinnamon

1 tsp. baking powder

Blend shortening, sugar, eggs, and honey. Add dry ingredients. Mix well. Roll into balls the size of walnuts then roll into a mixture of 1 teaspoon cinnamon and 1 cup sugar. Bake at 325 °F for 10 minutes or until golden.

Honey Nuggets 

1/3 c. shortening

½ c. Cox Honeyland's Honey

1 egg

½ tsp. vanilla

1 ¼ c. flour

½ tsp. baking soda

¼ tsp. salt

½ pkg chocolate chips

½ c. nuts or ½ c. coconut

Cream shortening and honey. Add egg and vanilla and mix well. Add dry ingredients and mix. Add chocolate chips, nuts, and coconut. Drop from spoon onto pan and bake at 350 °F for 15 minutes.

Honey Oatmeal Cookies

2/3 c. butter

1 c. Cox Honeyland's Honey

2 eggs, well beaten

2 c. rolled oats

1 ½ c. flour

1 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

½ tsp. cloves

1 tsp. nutmeg

2 Tbsp. milk

¾ c. raisins

½ c. nuts

½ tsp. salt

Cream butter and honey. Add eggs, oats, dry ingredients, nuts, and raisins. Add milk and mix well. Drop from spoon onto pan. Bake at 350 °F for 15 minutes.

Lemon Honey Drop Cookies

1 ½ c. flour, sifted

1 ½ tsp. baking powder

1 Tbsp. lemon juice

½ c. shortening

¼ c. Cox Honeyland's Lemon Creamed Honey

1 egg, separated

Cream shortening and honey. Add lemon juice and egg yolk. Sift together baking powder and flour. Fold in stiffly beaten egg white. Drop by teaspoonful onto a greased cookie sheet. Bake 425 °F for 12 minutes.

Monster Cookies 

1/2 c. brown sugar

1/2 c. Cox Honeyland's Cinnamon Creamed Honey

1/2 c. butter

3 eggs

1/4 tsp. vanilla

1 1/2 c. peanut butter

4 1/2 c. oatmeal

2 1/2 tsp. baking soda

3/4 c. chocolate chips

3/4 c. M&M’s

Cream sugar, honey, butter, eggs, and vanilla. Add peanut butter, oatmeal, and baking soda. Fold in chips and M&M's. Bake at 350 °F for 89 minutes.

No-Bake Peanut Butter and Honey Kisses

1/3 c. Cox Honeyland's Honey

1/3 c. peanut butter

1/3 c. powdered sugar, sifted

½ c. nonfat dry milk solid

Mix honey and peanut butter in a small bowl. Gradually stir in nonfat dry milk and sugar. Shape into a roll about ¾ inch in diameter. Decorate with nuts.

Lemon Honey Cookies

1 ½ c. butter or margarine

2 c. sugar

2 eggs

½ c. Cox Honeyland's Lemon Creamed Honey

3 tsp. baking soda

2 tsp. baking powder

5 c. flour

½ tsp. salt

Juice of 2 lemons

Lemon zest

Cream sugar and butter together. Add eggs and other ingredients. Roll dough into  ½ inch balls.

Mix the zest of 2 lemons and ¾ cup sugar together and roll the balls in the sugar mixture. Bake at 325 °F for 8 min. These cookies are soft and are best if under baked.