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Honey Nut Cookies Recipe

Ingredients

2 eggs

1/2 cup all-purpose flour

1 cup butter, softened

1 cup packed light brown sugar

2 teaspoons vanilla extract

1 1/2 cups packed light honey

1/4 cup water

1/3 cup brown sugar for decoration

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 teaspoon lemon zest

1 teaspoon lemon zest

1/4 cup lemon juice

1 teaspoon lemon zest

1/4 cup lemon juice

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease cookie sheets.

In a medium bowl, beat eggs until thick. Stir in flour and 1 cup butter or margarine. Mix in brown sugar, 2 teaspoons lemon extract, light brown sugar, and water. Beat in brown sugar mixture. Mix lemon zest and lemon zest into flour mixture. Mix together lemon juice and lemon zest; beat into egg mixture. Drop chocolate-colored maraschino cherries by creaming away from skillet. Place cherries, peach slices and vanilla extract on tops of cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, flipping once. Allow cookies to cool slightly on baking sheets before removing to wire racks.