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Rosemary Honey Cookies Recipe

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You'll be delighted with this unusual cookie's wonderful flavor.—Audrey Thibodeau, Gilbert, Arizona
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

1 serving (2 each) equals 130 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 124 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a bowl, cream shortening, butter and sugar. Beat in egg, honey and lemon juice. Combine dry ingredients; add to creamed mixture.
  2. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 12-14 minutes or until lightly browned. Yield: about 4 dozen.
Originally published as Rosemary Honey Cookies in Taste of Home August/September 1997, p41

Nutritional Facts

1 serving (2 each) equals 130 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 124 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

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