Honey Ginger Cookies 1 1/2 cups butter-flavored vegetable shortening 2 1/2 cups granulated sugar, divided 2 eggs 1/2 cup honey 4 cups all-purpose flour
4 teaspoons baking soda 3 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon salt Sprinkles, optional
Preheat oven to 350 degrees F. In large mixing bowl, cream shortening and 2 cups sugar. Add eggs and honey; mix well. In separate bowl, combine flour, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture. Shape dough into 2-inch balls; roll in remaining sugar. Place 2 inches apart on parchment paper-lined baking sheets. Bake at 350 degrees for 9 to 11 minutes. Transfer to wire cooling racks. Spread cooled cookies with Cream Cheese Frosting; decorate with sprinkles, if desired. Makes about 3 dozen. Cream Cheese Frosting 1/2 cup butter, softened 8 ounces cream cheese, softened 1/2 teaspoon vanilla extract 3 1/2 cups powdered sugar Beat butter and cream cheese until fluffy; add vanilla. Gradually add powdered sugar; beat until smooth. Coconut Caramel Crunch 1 cup butter, softened 1 cup granulated sugar, divided 1/2 cup packed brown sugar 2 eggs 1/4 teaspoon baking soda 1/2 teaspoon salt In large mixing bowl, cream butter, ½ cup granulated sugar and brown sugar. Add eggs and vanilla; mix well. In separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture. Stir in toffee bits, caramel bits and coconut. Refrigerate dough at least 2 hours. Preheat oven to 325 degrees F. Shape dough into 1 1/2-inch balls; place 3 inches apart on parchment paper-lined baking sheets. Slightly flatten dough balls with the bottom of a glass dipped in remaining granulated sugar. Bake at 325 degrees for 10 to 12 minutes. Transfer to wire cooling racks. Makes about 4 dozen. 1 teaspoon vanilla extract 2 cups all-purpose flour 1 1/3 cups toffee bits 1 cup caramel bits 1 cup unsweetened flaked coconut
On Lake Winnebago, Sherwood is home to High Cliff State Park. Biking, hiking and bird-watching are just a few of the fun activities at our fingertips. Sherwood
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East Troy
I created this recipe with my granddaughter Lilly, and we have a hard time eating just a few. We love East Troy for the lakes, camps and hiking trails.
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