Honey refrigerator cookies - 1942


1/2 cup honey
1/2 cup brown sugar
1/2 cup shortening
1 egg
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1/2 cup nut meats

Cream together 1/2 cup each of honey, brown sugar, and shortening.
Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder,
1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats.

Shape the dough into a roll or loaf, or press it into refrigerator cookie molds.
We found that rather than shaping the cookies with molds, it worked well to
roll them into 2-inch logs, then slice and bake. Allow the dough to ripen
for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F.) for 10 to 12 minutes.

From Gourmet Magazine - June 1942. One of Gourmet Magazines Favorite Cookies 1941 - 2008.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes,
in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly
as they were originally printed.