1 (18.25 ounce) package Honey Nut Mix Orange Cookies
1/2 cup vegetable oil
1 1/2 cups molasses
2 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
2 teaspoons vanilla extract
2 teaspoons water
1 teaspoon honey
1 cup butter, melted
2 cups white sugar
1/2 cup milk
2 tablespoons white sugar
2 tablespoons honey
3 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie and paper muffin liners.
In a mixing bowl, combine honey and oil. Spread evenly into a 9x9 inch pan. Bake for 6 to 8 minutes in the preheated oven. Cool completely, leaving a small rim around the outside edge. Sprinkle with molasses.
In a medium bowl, beat together sugar and vanilla until smooth. Beat in sugar mix eggs, honey and melted butter. Mix heavily. Fold in sugar mixture while continuing to mix in butter until no streaks remain.
Before removing from oven, gently press in center of each cookie to maintain shape. Using your fingers, remove the back of each cookie. Place on a cookie sheet to cool completely. Using an old fork, poke holes in each cookie using fork. Keep cookie sheets covered with taped plastic wrap throughout this step. Allow cookies to cool completely before cutting.
Layer the molasses inside smooth rolled top. Bake for 5 minutes, stirring once.
These are prepared by following the directions of the bench emmer and dough. Roll out on a floured surface until 7 inches around. Cut into 4 squares. Place warmed cookies 2 inches apart into unmoldable plastic wrap. Place wrapped cookies on cookie sheets.
In a small bowl, mix vanilla and orange preserves. Refrigerate the jelly until full use. In a small bowl, jam fruit into the center of each box, leaving 1/2 inch of space between each cookie. Place an untaped tablespoon of peach preserves on each cookie.
Wait until the warm spots are firm, but not completely brown. Microwave the remaining butter in a small saucepan until it begins to seep into the center of the cookie sheets. Poke holes in each cookie using fork. Place inside plastic wrap, sealing edges tightly.
Cool completely on the baking sheet. Cover with plastic wrap and refrigerate 5 to 7 hours.
Remove bottoms of chilled cookies entirely. Remove the frosting from the halves, allowing for easy slides. Cover cookie sheets with plastic wrap and refrigerate 1 to 2 hours. Remove wrapper.
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