It was so cute how she was almost giddy about me taking pictures of her while she was doing what she knows how to do best! I'll post the cookies first. The Perishky are coming later . . . Oh, and these cookies are the best cookies to take camping because they keep so well. Feel free to ask questions because I may have missed something.
- 1 cup butter
- 1 cup sugar
- 1 cup honey
- 2 egg yolks (save whites)
- 5 cups flour
- 1 1/2 tsp baking powder
- 1 teaspoon soda
- ½ cup cocoa
- ½ cup milk
- ½ cup whipping cream
- 2 cups sugar
- 1/2 cup water
- 2 egg whites
- In a stand mixer, mix butter and sugar, beat in yolks and then honey.
- Add combined dry ingredients alternately with milk and cream. ( you can use light cream instead of milk and cream)
- Cover bowl and refrigerate overnight.
5. Place on prepared cookie sheets and bake at 375° F about 12 -13 minutes.
6. Remove to wire rack to cool. Frost with sugar glaze.
Sugar Glaze - This is a bit tricky but a fun challenge. With experience you learn exactly what to look for as you cook the syrup. Be prepared to focus on glazing the cookies as soon as the glaze is ready. You can't let it sit. Have wax paper lined cookie sheets ready. If you want to test this procedure, you can do half the recipe and cook twice. Use a small pot if doing half the recipe.
- In a medium glass bowl, beat egg whites until almost stiff and set aside.
- In a medium saucepan, bring 2 cups sugar and 1/2 cup water to boil. Once the liquid looks clear and bubbly even while stirring, set timer to 3 minutes. Boil between low and medium heat, stirring occasionally to keep sugar from crystallizing on the sides, until liquid is just a mass of tiny bubbles and syrup-like when you drip it from the spoon. ( 3 minutes is a good mark - you can adjust time once you have figured out your stove, pot etc * see note in next paranthesis)
- Immediately pour syrup into beaten egg whites, with beater on, and continue beating for a few minutes, until thick and wavy.
- Scoop some glaze up with your hands and coat each cookie, first bottom and then top.(*If syrup is cooked too little the glaze will be very easy to spread, but harder to dry. If syrup is cooked too long, the glaze dries quickly and doesn’t go on as smooth. It may help to wet your hands)
- Place on waxed paper lined cookie sheets, not touching each other, until glaze dries. Slightly undercooked glaze may take up to 24 hours to dry. Leave cookies uncovered until they are no longer tacky.
Some ways you may be able to salvage glaze that has not turned out perfect: If it is too thin (runs off the cookies, beat it for a few more minutes, adding a tablespoon of cornstarch. If, while you are icing the cookies, it dries too quickly and becomes grainy, beat in a tablespoon or two of water. If nothing works, just start again. =) ... but remember that even cookies that don't look perfect, still taste amazing.
(My mom adapted this recipe from the Mennonite
Treasury Cookbook, (1962) page 171)