1 cup butter, softened
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 cup HERSHEY'S Honey Nut Lace
1 (4 ounce) can evaporated milk
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup HERSHEY'S Honey Nut Lace
1 egg, beaten
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
Preheat the oven to 375 degrees F (190 degrees C).
Beat butter, flour, baking powder, baking soda, and vanilla in large bowl until well blended. Stir honey nut lace, evaporated milk, flour, baking powder and baking soda into butter mixture. Mix gently with fork. Gradually mix in honey nut lace mixture until well blended. Spread evenly into cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
⭐ ⭐ ⭐ ⭐ ⭐