Thursday Recipe – Ginger Honey Chews

May 27, 2010 at 3:47 pm 2 comments

I love Gingersnaps and Gingerbread, but I hate working with molasses. So one year, when our beehive had been extra productive, I looked at the bottles of crystallizing honey and thought, “Honey is thick and sticky and tastes sweet. I wonder if you can use it in place of molasses?” Turns out it works beautifully.

These cookies have a lighter color and taste than the traditional molasses version. They stay soft and chewy for several days, if they last that long. I like mine spicy, so if you aren’t a big fan of ginger, feel free to cut down on the spice.

Ginger Honey Chews

2 c. brown sugar
1/2 c. butter
1/2 c. shortening
1/2 c. honey
2 eggs
4 t. baking soda
2 t. cinnamon
2 t. ginger
1 t. nutmeg
1/2 t. salt
2 c. white flour
2 c. wheat flour

Cream sugar, butter, and shortening. Add honey. Beat until mixed. Add eggs, soda, spices, and salt. Cream until light and well mixed. Stir in flours. The dough should be slightly soft, but not sticky. Add another 1/4 – 1/2 c. white flour if needed. Scoop into balls, roll in granulated sugar if desired. Bake at 375° for 8-10 minutes. Let cool at least 10 minutes before removing from pan. Makes about 6 dozen.

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2 Comments Add your own

  • 1. pursuenaturalny2008  |  May 27, 2010 at 7:47 pm

    Love this recipe! Will try it and test it out on friends.

    Reply
    • 2. Jaleta Clegg  |  May 27, 2010 at 10:16 pm

      It’s a good recipe – very basic but delicious. They freeze well, too. Just bake and cool, wrap tightly, and freeze for up to 6 weeks.

      Reply

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Jaleta Clegg

I write science fiction, fantasy, and comic horror. I also have a whole horde of children and a lot of opinions.

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