Remember the honey cookies at CIBA’s Winter Seminar 2017? It came from Taste of Home magazine. The original can be found here, which I have copied below. 

http://www.tasteofhome.com/recipes/icebox-honey-cookies

Icebox Honey Cookies

TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch 

YIELD: 8 dozen.

Ingredients

• 1-1/2 cups shortening
• 2 cups packed brown sugar
• 2 large eggs
• 1/2 cup honey
• 1 teaspoon lemon extract
• 4-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Directions

• 1. In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine remaining ingredients; gradually add to creamed mixture and mix well.
• 2. Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 2 hours or until firm.
• 3. Preheat oven to 325°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

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