Ingredients
1 cup butter or margarine
1 cup sugar
1 teaspoon grated orange rind
1/4 cup orange juice
2 Tablespoons cognac or orange juice
1 teaspoon vanilla
4 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Glaze:
2/3 cup sugar
1/3 cup GOLDEN BLOSSOM HONEY
1/2 cup water
1 cup blanched almonds, chopped
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 350°.
In a bowl beat together butter and 1 cup sugar. Beat in orange rind, juice, cognac and vanilla.
Sift dry ingredients and add to creamed mixture, about 1 cup at a time. Stir until well-combined.
Using a rounded Tablespoon of dough make a crescent shape. Place crescents on cookie sheet.
Bake for 10 to 15 minutes or until lightly golden. Transfer baked cookies to wire racks to cool.
Meanwhile, prepare glaze in a small saucepan by combining remaining 2/3 cup sugar, honey and water. Bring to a boil and cook gently 5 minutes. Dip cooled cookies in honey syrup and sprinkle with almonds. Return to racks to dry.
Yields: approximately 50 cookies.
In a bowl beat together butter and 1 cup sugar. Beat in orange rind, juice, cognac and vanilla.
Sift dry ingredients and add to creamed mixture, about 1 cup at a time. Stir until well-combined.
Using a rounded Tablespoon of dough make a crescent shape. Place crescents on cookie sheet.
Bake for 10 to 15 minutes or until lightly golden. Transfer baked cookies to wire racks to cool.
Meanwhile, prepare glaze in a small saucepan by combining remaining 2/3 cup sugar, honey and water. Bring to a boil and cook gently 5 minutes. Dip cooled cookies in honey syrup and sprinkle with almonds. Return to racks to dry.
Yields: approximately 50 cookies.
