Greetings my friends! I know it has been some time since we last spoke. I must confess that I was away enjoying the sun and hospitality that Hilton Head, SC has to offer. It was our first real vacation since our honeymoon (almost 2 years ago). We were so thrilled to get away and just relax for a week in the sun and surf. We shared the vacation with our families which made it even more enjoyable. Lots of laughs, lots of food, and lots of FUN!
Before we left I did manage to make something that would be Haute Pepper worthy. I can honestly say that this recipe was kind of strange. The cookies tasted delicious, I even brought them in to work and everyone ate them up. I only thought the recipe was strange because I didn’t see how the cookies would lend themselves to be good for making cookie sandwiches.
I sometimes do a quick search on the internet to see if any of my grandmother’s recipes have found themselves in other kitchens. While I am sure other grandma’s or mom’s are behind those dishes I can guess that they have something in common with the ones my grandma whipped up.
When looking up Honey Drop Cookies I found a bunch of yummy looking options including these and also these but neither were exactly what grandma had on her recipe card. Instead of cute little tea cookies, grandma’s recipe had me making these delicious balls of butter with a touch of honey, and then taking those cookies and smearing some jam on them to make the yummiest and messiest bites on the planet.
I did find one recipe that looked like something I should have ended up with as the final product. We might have to compare notes so I can find out what she did to get hers to not look like mounds. Don’t let the looks fool you, these really are super delicious!
Honey Drops with Jam
Yields 6 Dozen Cookies
Ingredients:
2 Cups Shortening or Butter
4 Eggs
2 Cups Brown Sugar (Packed)
1/2 Cup + 4 Tbsp. Honey
2 Tsp. Vanilla
7 Cups Flour (Sifted)
4 Tsp. Baking Soda
Strawberry or Apricot Jam
Instructions:
Mix together the shortening (butter), brown sugar and eggs. Stir in your honey and vanilla. In a medium bowl sift together the flour and baking soda. Slowly add your dry ingredients to the wet ingredients making sure to fully incorporate the dry ingredients into the wet. Cover your dough and refrigerate overnight. Once ready to bake, preheat oven to 350. Form the dough into balls and place on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Tops should spring back when lightly touched. Allow the cookies to cool. Once cooled spread jam on the bottom of one cookie and place another cookie on top. Chill the cookies if the jam starts to get too warm.
