JOANA MIRANDA STUDIO

I’ve been doing a lot of baking recently, but (to my husband’s great disappointment) most of the cookies have gone immediately from the oven into the freezer.  However, now that I’ve given away the designated batches, I’m declaring it “open season” on the remaining cookies.  And today I actually made two more batches to augment what was beginning to look like meager leftovers.

Ooey, gooey, chocolate-y and melt-in-your- sweet, Honey Nut Yummies are a perennial staple on my Christmas cookie list…

And here’s the recipe:

Ingredients

1 cup shortening

1/2 cup honey

2 cups flour

1/4 tsp salt

1 tsp vanilla

1/2 package semi-sweet chocolate chips

1 cup  chopped nuts

Cream honey and shortening.  Add in flour and salt and mix well. Add vanilla, chopped nuts and chocolate chips to dough mixture.  Drop dough in rounded spoonfuls onto greased cookie sheet.  Bake in moderate oven (350°) for 10 minutes.  While still warm, roll in confectioner’s sugar.