2 cups white sugar
2 eggs
1/7 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon honey
1 (8 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon salt
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line them with parchment paper.
In a large bowl, cream together the shortening, sugar and eggs until smooth. Beat in the shortening, 2 teaspoons eggs, honey, evaporated milk and vanilla. Mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheets.
The longer you bake the honey cookie, the darker the brown on the edges. Brown the edges during the last minute of baking. Refrigerate for 30 minutes, but allow cookies to cool on the sheet.
When the cookies are done chilling, carefully peel from the foil. Place on a cookie sheet, stick together and press hard. I like to rack the cookies to avoid making them too flat.
Bake for 8 to 10 minutes in the preheated oven, depending on the size of your cookie sheets. Let cookies cool for