Directions
Step 1: Make the cookie dough
Start by creaming together the butter and brown sugar until light and fluffy—about 5 to 7 minutes. Once fully combined, scrape down the side of the bowl and then add in the egg, molasses, honey and vanilla extract. Beat again until well mixed.
In another bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, cinnamon and salt. Gradually add the dry mixture to the creamed ingredients.
Divide the dough in half. Press each portion into a disk and wrap tightly before refrigerating for an hour, or up to overnight.
Step 2: Roll out the dough
Next, it’s time to grab your rolling pin. On a lightly floured surface, roll each portion of dough out until it’s about 1/8-inch thick. Cut with a 2-inch round cookie cutter.
Place the cookies on a sheet pan leaving about two inches between each round. Bake at 350ºF for 9 to 11 minutes or until the cookies are just set and slightly golden around the edges.
Remove the cookies from the pan and allow them to cool on a wire rack completely.
Step 3: Fill with marshmallow creme
Easy Cranberry Crescent Rolls
Easter Delight: Crafting the Perfect Easter Poke Cake
Tater Tot Hot Dish
Don’t throw away eggshells: sow them in the garden, they work wonders
Why you would put fabric softener in toilet paper: Brilliant
How to have a lot of tomatoes at home using just some boxes
My mother-in-law doesn’t love soup too much, but she scraped the bottom of the slow cooker on this one!
Cherry Coke Fudge
Cruffins
