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Rosemary Honey Cookies


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 1/2 cup solid shortening
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sifted all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1 tablespoon fresh rosemary

Directions

  • If using dried rosemary, measure it into a small self-sealing plastic bag or mortar and pestle and crush the leaves very finely before adding them to the batter.
  • Position the racks to divide the oven into thirds and preheat it to 325 F.
  • Coat the cookie sheets with solid shortening and set them aside.
  • In a large mixing bowl with a sturdy spoon or an electric mixer, beat together the shortening, butter, and sugar until smooth and well blended.
  • Beat in the Sue Bee® honey, egg, juice and grated zest.
  • On top of this mixture, add all the dry ingredients and the rosemary, then slowly stir or beat everything together until just incorporated.
  • Drop heaping teaspoons of batter on the cookie sheet, placing them 2 inches apart so the cookies can spread.
  • Bake 12 to 14 minutes, or until golden brown with a slightly darker edge. Allow the cookies to cool on the baking sheet about 5 minutes, then use a spatula to transfer them to a wire rack. The cookies get crisper as they cool. Store in an airtight container.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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