I first tasted these tender, not-to-sweet cookies when I was in junior high. One of my neighbors made these for a youth activity and at the request of many other neighbors, she shared the recipe with us. I’ve organized the recipe and directions according to how I make these cookies. The raisins are optional, Craisins or other dried fruit could be used if it is chopped finely, as would finely chopped chocolate.
The dough freezes well and can also be formed into logs and sliced rather than rolled out and cut into shapes.
Without further ado, I give you:
Recipe source: Mrs. Hilton, my neighbor from 10 years ago.
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup honey
1/2 cup molasses
5 cups flour (can do half whole wheat)
1 1/2 teaspoons baking soda
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1 cup raisins, chopped (can sub mini chocolate chips or other dried fruit)
1/2 cup butter
3 cups powdered sugar
1/2 cup half and half
Cream butter and sugar until light and fluffy. Add the egg and beat well. With mixer running on low, slowly add the honey and molasses. Beat well.
Whisk together the dry ingredients. Add a cup at a time to the creamed mixture.
Scrape the sides and bottom of the mixing bowl to make sure there isn’t any flour left. Add the raisins. Transfer the dough to an airtight container or large Ziploc bag. Chill until very cold–about 4 hours or overnight.
Divide the dough into fourths. Roll dough out on a floured surface to 3/8″ thick. (Keep remaining dough chilled while you roll out the other pieces.) Cut shapes out with cookie cutters. (Especially great for pumpkin, leaf, or other fall shapes.)
Bake cookies on a parchment-lined baking sheet at 375 degrees for 6-7 minutes. Let cool completely. Store in airtight containers until ready to decorate.
Beat until fluffy. Tint with food coloring. Store in the fridge until ready to use. Let come to room temperature before decorating cookies.
melted chocolate for jack o’ lantern face