Granny’s Chewy Honey Nut Sliced Cookies

(Becky, the Mama.)

My daughter Rachel and I need T-Shirts saying, “We Survived Thanksgiving Camp Week.” But for now this picture of us in our aprons from last week will have to do. (Yes, mine is on backwards. Wore it unknowingly that way ALL Thanksgiving Day.)

Together we made umpteen meals for 8 to 14 people (including vegan alternatives) over an 8 day period. We chased Baby Jackson (and I DO mean CHASE… that baby can run now!) and entertained his 5 year old cousin Georgie. (Who flew here from Seattle all by himself! )

These two cousins were perfect playmates for each other!

It was glorious chaos and though our bodies ached, the good memories will last a lifetime. 

We Laughed, We Cried, We Cooked. But alas, We Did Not Blog.

But now we’re baaaack,  and not just cooking, but writing again.

Today’s cookie recipe began with an email to request to my mom, who my kids call Granny.

My mother “Granny” and my sister with Jackson, Thanksgiving 2011

“Mother, do you have the recipe for Honey Slices that you used to make many years ago? Want to do an unusual nostalgic cookie for Christmas season and I’ve got a hankering for this blast from my past! Love, Becky”

“Dear Becky, I got it! Did you ever make these cookies or watch me do it? It’s a little complicated procedure and different from almost any cookie I’ve ever made or seen, but worth it! I did not have a detailed recipe since I got the recipe from the bakery where I worked when I was in Jr High in Sweetwater, Texas, so I hope this one makes sense!  Love, Mother”

“Wonderful!  I looked in all my classic cookbooks and online for it, and it was no where to be found. Nothing even similar to it. And I DO remember watching you make them so I think I can do it.  Do you have any more memories that go with this recipe?  Love, Becky”

“Dearest Daughter, As for the honey slices, about the only story I know about them is one people might not believe. (Becky’s note: this is because my mom hasn’t eaten sugar for years and has a reputation for healthy eating!) When I worked in the bakery where they were made, I went to work on Saturday morning and literally ATE donuts, brownies, date bars and HONEY SLICES all day long. Really. All day long. I weighed 15 pounds more at age 13 than I do now! And, of course, that is probably where I began to develop a physical intolerance for sugar, and now my tummy says plainly, ‘No, thank you. Do not send any sugar down here!’”

This recipe is a rare treasure and my mother may have had the only copy left on earth!  Until now, that is.  And I’m sharing it with you. (Merry Christmas!)  

You may be able to jostle ingredients and up-size the healthy factor, but I wanted the exact same cookie I remember Mother baking when I was a kid so I didn’t mess with it. The cookies cool off to create a chewy moist middle, chocked with nuts.  In fact, if you love pecans, feel free to toss in an extra handful to this recipe. 

Another note: this recipe makes a BUNCH. (50 to 60 cookies, depending on how thin you slice them.)  But you can freeze the logs and use another time; or better yet, share a plate or two with a neighbor or friend.  (Or cut the recipe in half.) This time of year the bigger the cookie batches, the better.

Granny’s Honey Nut Sliced Cookies (“Honey Slices”)

Preheat Oven to 350 degrees.

Ingredients:

4 c. flour

1 t. baking soda

1 t. salt

2 c. sugar

1 c. Crisco shortening

3 eggs

1/2 c. honey

1 c. chopped pecans

1 t. vanilla

Directions:

Sift together the first 3 ingredients; set aside.

Cream together sugar, Crisco, 3 eggs and honey.

Georgie, my helper, adding honey to the batter

Gradually stir in flour mixture to form batter, then add pecans and vanilla.

The batter needs to be chilled and divided into about 6 lumps:

Then each lump formed into one long, round roll a bit over an inch in diameter. Put the rolls lengthwise onto a greased cookie sheet, leaving room for a second roll beside it and about 4 inches away from the first roll.

Ta DAH Two one inch diameter “worms” — ready for the oven

Bake at 350 degrees for about 20 minutes. They should be firm but not very browned.

Continue preparing the rest of the rolls in the same manner. When the rolls are cooled, make slightly diagonal slices across the rolls about every 1 and 1/2 inch to form cookie bars.

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The Title: Granny’s Chewy Honey Nut Sliced Cookies
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This was printed from: We Laugh, We Cry, We Cook