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Ingredients:
1 cup unsalted butter, softened 1 cup dark brown sugar, packed 2 large eggs 1/3 cup honey 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt
Apricot jam (for sandwiching the cookies)
Instructions:
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, honey, and vanilla until smooth. In another bowl, stir together the dry ingredients. Add the flour mixture to the butter mixture and mix until combined. Cover and refrigerate the dough for 2 hours. Once the dough is chilled, preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Roll the dough into 1 inch balls (a tablespoon sized cookie scoop is helpful). Place the cookies on the pans with 2 inch spacing. Do not flatten the cookies. Bake for 10-12 minutes or until lightly golden. Cool completely on wire racks. Spread half of the cookies with apricot jam. Sandwich with remaining cookies.
Yield: About 2 dozen sandwiches.
PUFF BALL DOUGHNUTS
Ingredients:
2 tablespoons melted shortening 4 large eggs 1 cup granulated sugar 2 cups soured milk (see notes) 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 2 teaspoons baking powder 5 1/2 cups all-purpose flour Canola or vegetable oil for frying Additional granulated sugar or cinnamon sugar for coating
Instructions:
In a large pot, heat at least 2 inches of oil (make sure your oil is deep enough so that the doughnuts will rise as they cook) to 350 degrees F. Add all of the ingredients to a bowl (except the oil and sugar for rolling). Beat thoroughly. Once well-mixed, drop spoonfuls of dough into the hot oil. Adjust the temperature to keep it at 350. The doughnuts will rise as they cook. Flip once and cook until golden brown on both sides. Remove the doughnuts and drain on a paper towel lined plate. While still warm, roll them in your desired coating. Yield: About 4 dozen doughnuts.
Notes:
To make soured milk, put 2 tablespoons of vinegar or lemon juice in a 2 cup liquid measuring cup. Fill the rest of the way with milk to equal 2 cups. Let the milk sit for a few minutes. It will thicken and slightly curdle. Berries can be added for extra flavor. This recipe makes a very large batch. Do not be tempted to double the recipe.
