It's time for another cookie! This is an heirloom cookie from my father's German side of the family. Well, both sides of his family are German; so to elaborate further, this recipe came from his maternal Aunt Augusta. Don't you like how I write the way I think? I know, it's confusing in this brain of mine!
My mother tells the story of Aunt Augusta and her famous German Honey Cookies. Mom was introduced to these cookies not long after she and my father were married. Mom thought they were absolutely delicious. She asked Aunt Augusta if she would share her recipe. Aunt Augusta was beaming with pride as she said "Ja, Josephine!" I love that they spoke their native language so much. I would often be asked if I wanted "eier mit speck" for "fruhstuck" Eggs and bacon for breakfast! My favorite breakfast food was good old Haferflocken. My little German grandmother created magic with a bowl of oatmeal! So many wonderful memories of special people and good food! Speaking of special, lets get started on my Great Aunt Augusta's German Honey Cookies!
4 eggs 6 tablespoons honey
1 tsp vanilla 2 cups sugar
3 cups plain flour 1 teaspoon baking powder
1 tsp cinnamon 1 cup chopped pecans
Beat eggs until foamy. Add honey and vanilla. Mix dry ingredients and add to egg/honey/vanilla mixture. Mix until combined. Add chopped pecans. Drop by spoonfuls on greased cookie sheet and bake at 350* until lightly browned (about 8-10 minutes). This recipe makes 50 cookies approximately 2 1/2 inches in diameter.
A few suggestions:
1. Use parchment lined cookie sheets and spray the sheets with Pam or Bakers Joy. These are sticky cookies and I found that using parchment paper alone was not enough.
2. The recipe is correct. There is NO butter or shortening.
3. I used a cookie scoop instead of a spoon. I always use a cookie scoop! I love cookie scoops! I hope Santa brings me more cookie scoops for Christmas!
So there you have it...my Great Aunt Augusta's German Honey Cookies. They have a wonderful, honey laced taste with just enough pecans to add a little crunch. They are great with coffee, but my favorite way to eat them is with a glass of cold milk. Dunking is allowed! Speaking of dunking. Come back tomorrow for my all time childhood favorite. They are really dunk worthy!!
Blessings from Lynda at Still Woods Farmhouse!