1/3 cup butter
1 cup light brown sugar
1 cup honey
1 cup brown sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup butter, melted
1/4 cup brown sugar
1/4 cup honey
1 teaspoon vanilla extract
2 cups finely chopped almonds (optional)
In medium bowl, cream together the butter, brown sugar, honey, brown sugar, and brown sugar until smooth. Beat into the creamed mixture 4 to 5 minutes with electric mixer. Mix in the vanilla. Stir in the eggs and vanilla. Mix in the flour, baking soda, baking powder, buttermilk, and dry lemon lard. Mix about 1 minute with whisk or electric mixer, rotating dough with fingers from side to side, until smooth. Lightly spoon dough onto ungreased cookie sheets.
Bake for 7 to 8 minutes in the preheated oven, then remove from cookie sheets to cool on wire rack. Roll each cookie half around the outside edges of the cookie sheet to seal sides and sides of cookies. Remove cookies from cookie sheets. Cut into 1 inch bars. Cookies will be very chewy and sticky. Cool completely, and store in a tightly covered refrigerator.
I followed some observations at Twitter: using vanilla almond milk instead of baking. I had some instant puritizer... using that instead of milk. The photo, however, is misleading: it doesn't reflect the color of the creme fraiche. It's pretty darn good, but please retry if necessary.
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