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Celebrate September with Apple Honey Crisp

Celebrate September with Apple Honey Crisp

September, and it is Apple Time! The Apple Orchard growers announced they are now picking apples- Fuji, Jonathon, Jona Gold, Gala, Red Delicious, and Honey Crisp.

Our September recipe celebrates the change of seasons and ripe, fresh apples combined with Buzz Savories’ local honey in our recipe for Apple Crisp. Taste the delicate honey flavors blending with fresh, tangy apple juices. 

Make it! Taste it! And tell me if you think as I do that this is the first recipe for apple crisp that isn’t asking for a scoop of vanilla ice cream. The tangy flavors of September apples with a background of Buzz Savories local honey define delicious.
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Apple Honey Crisp

Apple Honey Crisp boasts all natural ingredients. Apple Honey Crisp offes an energy lift at midday and a soothing snack at day's end. Fresh-picked slightly sour apples like Honey Crisp blend deliciously with honey, The flavor makes happy memories.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword apples, breakfast, Buzz Savories Honey,, dessert, Easy Cooking, honey
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

What You'll Need:

  • 6 medium apples apples ( such as Granny Smith or Honeycrisp) peeled, cored, and sliced Search and find freshly picked apples if possible.
  • ⅓ cup honey (adjust to taste)
  • 1 tsp cinnamon
  • ½ tsp nutmeg (freshly grated)
  • 1 Tb lemon juice
  • 2 tsp cornstarch or flour (to thicken juice)

Topping

  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • ⅓ cup butter (softened or melted)
  • ⅓ cup chopped nuts (walnuts or pecan) optional
  • ¼ cup honey
  • pinch salt

How To Prepare:

  • Preheat oven to 350 F. Butter a 9x9 baking dish.
  • Make the filling: In a large bowl, toss sliced apples with honey, cinnamon, nutmeg, lemon juice, and cornstarch. Spread evenly in the baking dish.
  • Make the topping: In a separate bowl combine oats, flour butter, honey, nuts (if using) an a pinch of salt. Mix until crumbly.
  • Sprinkle topping over the apple mixture and bake 40-50 minutes until apples are soft and beginning to caramelize and topping toasty brown.
  • Serve warm or room temperature or chilled.
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Honey Mustard Chicken

Honey Mustard Chicken

The Season is Sweet Corn in Nebraska, and combine Buzz Savories Honey Mustard Chicken with fresh from the field sweet corn, and we feast. The delicate spicy/sweet flavor of the Buzz Savories Grilled Honey Mustard Chicken plus easy cooking makes this recipe the favorite for August and a delightful and nutritious meal every month.  Oven roast if a grill is unavailable.
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Grilled Honey Mustard Chicken

The Honey Mustard marinade elevates the grilled chicken to guarantee a moist and luscious bite. The simple rcipe takes only minutes to assemble. Marinate in a zip-lock bag for 2-4 hours in refrigerator or overnight. Grill 5-7 minutes per side. Make a double recipe because your guests will enjoy seconds, and the leftovers will become lunch.
Course Main Course
Cuisine American
Keyword barbecue, Buzz Savories Honey Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Servings 4 people

What You'll Need:

  • 4 boneless chicken breasts and boneless thighs
  • ¼ cup Buzz Savories Buzz Savories Dpicy Beer Mustard
  • ¼ cup Buzz Savories local honey
  • 1 Tb fresh squeezed lemon juice
  • 2 cloves garlic minced (optional) or dried garlic flakes
  • 2 Tb olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp paprika (optional) for color/smoke I like smoked paprika

How To Prepare:

  • Make the Marinade: In a small bowel whisk togerher the Spicy Beer Mustard, Honey, olive oil, lemon juice, garlic, salt, prepper, paprica (if using)
  • Marinate the chicken: Place the chicken in a resealable bag or dish, pour 2/3 of the marinade over the chicken. Rerserve the remainder for basting or serving
  • Marinate in the refrigerator for at least 30 minutes or ideally 2-4 hours or overnight
  • Preheat the grill: Medium high heat (375-400F)
  • Oil grill to prevent sticking
  • Grill the chicken: Remove chicken from marinade, letting excess drip off
  • Grill for 5-7 minutrs each side, or until internal tremp. is 160F
  • Brush with reserved marinade during the last few minutes (if not using it as a dipping sauce
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Nebraska-Style Cowboy Caviar

Nebraska-Style Cowboy Caviar

Buzz Savories is publishing the recipe for Nebraska-Style Cowboy Caviar, one of our summer-time favorites.

Spicy Beer Mustard is a primary ingredient so check out regional stores that sell it or buy online. 

Happy Summer Times to You and Eat Well!
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Nebraska-Style Cowboy Caviar

A wonderful way to end July is by treating yourself to our Nebraska-Style Cowboy Caviar. No high-priced fish eggs, just great fresh Nebraska summer-time flavors.
Course Appetizer, Lunch, Salad, Side Dish, Snack, vegetable
Cuisine American
Keyword appetizer, barbecue, Buzz Savories Spicy Beer Mustard, cheese plate, Spicy Beer Mustard, salad, easy, vegetable dip
Prep Time 30 minutes
Servings 15

What You'll Need:

  • 1 can (15 oz( black beans, rinsed and dreained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 cup fresh or frozen sweet corn, cooked, drained and cooled boil Nebraska sweet corn for 7 minutes them cool immediately or eat
  • ½ red pepper, seeded and diced
  • ½ green pepper, seeded and diced
  • ½ medium red onion, finely diced
  • ¼ jalpena pepper, seeded and diced (optional) or 1/2 -your taste-

Dressing

  • ⅓ cup olive oil or canola oil
  • 2 Tb apple cider vinegar
  • ¼ cup lime - juiced or lemon juiced
  • 1 Tb Buzz Savories Spicy Beer Mustard
  • ¼ tsp. garlic powder or garlic flakes
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper

How To Prepare:

  • Combine black beans, pinto beans, corn, red pepper, green pepper, red onion

Dressing

  • In a jar with a lid, add the olive oil or canola oil, vinegar/lime juice, Buzz Savories Spicy Beer Mustard, garlic powder or flakes, salt and pepper. Whisk or shake or blend with a stick blender until well combined and smooth.
  • Taste and add salt and pepper if desired
  • Combine the dressing with the vegetables, gently mix, cover and refrigerate. The Nebraska Cowboy Cavier may be made a day before serving and keeps well for a week refrigerated.
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Hot Links Chow Chow

Buzz Savories Hot Links Chow Chow

Summer without Hot Dogs is like celebrating the 4th of July without fireworks.

Even so, I admit I’m bored with the traditional Hot Dog primarily because the common toppings – ketchup and squirt of yellow mustard lack flavor and zing.

Now I have news! Since Chow Chow appeared among my recipe finds, I’m crazy about hot dogs again. I’m also happy with the easy process of making spicy, crunchy, luscious Chow Chow.

Chow Chow is a southern relish and probably derived from recipes brought by the immigrants arriving during the early 1900’s. They planted gardens, and their Old World methods of preserving/pickeling vegetables were difficult to replicate with New World vegetables.

How did ChowChow get its name? Historians tell us that ChowChow may be a version of the French word for cabbage “chou.” One of chow-chow’s main ingredients is cabbage.

ChowChow relish is typically made from a mixture of chopped vegetables, which may include:

  • Green tomatoes
  • Cabbage
  • Cucumber
  • Bell peppers
  • Onions
  • Carrots
  • Sometimes, hot peppers or other flavorings

Buzz Savories offers this spicy, tasty recipe to you now. Give it a try, and notice even though the process to draw the moisture out of the vegetables is 10-24 hours, the shredding, mixing, and preparing the pickling blend is easy. Chow Chow keeps refrigerated for several weeks.

Hot Dogs on the barbecue with ChowChow on the bun inspires summer fun!
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Hot Links Chow Chow

Buzz Savories Chow-Chow sparks flavor in grilled hot dogs, sausages, brats. Keep a jar accessible to perk up a pot roast in November. The flavor compliments our favorite meats and is a happy addition to summer barbecue besides being easy and fun to make. Buzz Savories Honey Mustard is a key ingredient.
Course condiment
Cuisine American
Keyword Buzz Savories Honey Mustard, cabbage, slaw, mustard, easy, frsh and crunchy, Charcuterie, flavor rich, grilling
Prep Time 20 minutes
Servings 10

Equipment

  • 1 food processor or grater

What You'll Need:

  • 5 oz shredded coleslaw (2 cups)
  • 1 medium cucumber unwaxed (8oz), cut into large pieces
  • 1 small red bell pepper (6 oz) cut into large pieces
  • 1 small yellow onion (6 oz) cut into large pieces
  • 1 small jalapena pepper, stemmed, seeded, coarsely chopped (optional) I use approximately 1/2 or 1/4
  • 1 ½ tsp kosher salt
  • ⅓ cup sugar
  • ¼ cup apple cider vinegar
  • 2 Tb your favorite hot sauce
  • 2 Tb Buzz Savories Honey Mustard
  • 1 tsp celery seed
  • ½ tsp ground pepper

How To Prepare:

Hot Links

  • 8 sausages, hot dogs, brats
  • Make the chos chow: in a food processor, pulse the coleslaw mix until finely chopped, then scrape into a large strainless steel or glass or plastic bowl
  • In th food procssor, pulse the cucumber until coarsely hopped and transfer to bowl with cabbage
  • In the food processor, pulse the bell pepper, onion, jalapeno (if usoing) until coarsely hopped. Scrape into bowl with the cabbage mixture. Stir in 1 tsp of the salt, then cover tightly with plastic wtap or a lid and refrigerate 8-24 hours.
  • Drain the vegetables through a fine mesh sieve, pressing on the vegetables with a spoon or your hands to squeeze out as much liquid as possible. (I squeeze the vegetables in an old t-towel to express the brine juice although pressing through the sieve works well too.)
  • In separate bowl whisk together the sugar, vinegar, hot sauce, mustard, celery seed, black pepper, and the remaining 1/2 tsp salt.
  • Stir in the vegetables. Cover tightly and refrigerate for 4-24 hours.
  • Mzke the hot-links. Place sausages on a medium-low grill. Grill until they turn color and grill marks appear turning ocassionally, 7-10 minutes or more depending on size. Toast the buns on the grill. Top with chow chow and serve. Serve remaining chow chow on the side.
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Buzz Savories Grilled Vegetable Pasta Salad

Buzz Savories Grilled Vegetable Pasta Salad

Buzz Savories Vegetable Pasta Salad, will shine at your summer barbecues. Grilled onions, zucchini, sweet red and yellow peppers and a savory Buzz Savories Honey Mustard dressing lifts this pasta salad out of common and into “pass the salad, please.”

With a grill master on your team, grill the vegetables (a 10 minute process) prior to the main course, or (as I do) grill on a stove-top grill pan or in a black iron skillet. Char the onions, zucchini, peppers and eggplant then cover and cook until soft.

Buzz Savories Vegetable Pasta Salad lends good taste to every barbecue and also stands alone as a satisfying lunch time treat!
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Buzz Savories Grilled Vegetable Pasta Salad

Buzz Savories Pasta Salad stands above the many pasta salad because the garden vegetables are softened on the grill and bits of char add more flavor. The simple dressing includes Buzz Savories Honey Mustard. The earthy flavors of the dressing compliment the vegetables and the pasta. Serve this salad for lunch, dinner and snacks in between.
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, grilling, salad
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8 people

Equipment

  • 1 barbecue grill or black iron skillet or flat top grill

What You'll Need:

  • 2 zucchini quartered lengthwise
  • 1 eggplant cut lengthwise into 1/2-inch-thick slices
  • 1 large yellow onion, cut horizontally into 1/2-inch-slices (about 4 to 5 slices)
  • 1 red bell pepper halved (vertical cut) and seeded
  • 1 yellow bell pepper halved (vertical cut) and seeded
  • 2 Tb olive oil for grilling
  • 2 ½ tsp kosher salt, divided, plus more to taste
  • 1 pound rigatoni pasta

Dressing

  • ¼ cup olive oil
  • 6 Tb apple cider vinegar
  • 3 Tb Buzz Savories Honey Mustard
  • ½ tsp salt
  • 1 ½ cloves garlic - grated or sliced thin and diced
  • ⅓ cup fresh basil, chopped

How To Prepare:

  • Preheat a grill to medium-high (400 Degrees F to 450 Degrees F) . Drizzle zucchini, eggplant, onion, and bell peppers evenly with 2 Tb. olive oil; sprinkle with 1 1/2 tsp. salt. Arrange sliced onions on oiled grill grates over lit side of grill. Grill covered until onion slices are slightly charred on both sids, about 3 minutes per side. Transfer to onlit side of grill; grill, covered, until softened, about 8 minutes.
  • Add bell peppers, zucchini, and eggplnt to lit side of grill. Grill, covered, , until slightly charred an softened, about 3 minutes per side, flipping vegetables halfway through cooking time. Let cool for 10 minutes.
  • Each of the above steps may be managed in a black iron skillet on your stove top or a flat top grill or a stove top grill.
  • Bring a large pot of water to boil over high. Cook pasta according to packge directions.
  • Meanwhile, whisk together cider vinegar, Buzz Saories Honey Mustard, garlic, remaining 2 Tb olive oil and remaining 1 teaspoon salt in a large bowl until well combined/emulsified, about 30 seconds; set dressing aside.
  • I pour the salad dressing ingredients in a food processor and mix for half a minute then taste. I usually add more salt and sometimes a teaspoon of vinegar. A stick mixer works well too.
  • Chop vegetables into about 1 inch pieces. Add to dressing in the bowl along with cooked pasta and basil; toss. Serve chilled or room temperature.
  • This salad may be prepard a day (or more) before serving.
    Grilling the vegetables, combining the dressing, pouring over a warm pasta tastes great too!
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A Frozen Delight – Strawberry and Honey Sorbet

A Frozen Delight - Strawberry and Honey Sorbet

I associate June with generous boxes of fresh strawberries. I see 16 oz. containers of rich ruby red strawberries wafting their delicate perfume and waiting for me to pick up one, then two containers, and finally four packs. I have a plan for these beauties – Buzz Savories local honey and fresh strawberry sorbet. So simple to make – 4 ingredients and a blender!

Fresh strawberries and Buzz Savories local honey belong together. Their delicate flavors blend in enchanting ways. Adding fresh lemon juice brightens the mixture. Honey and fruit sorbets serve nicely because honey in the mix keeps the sorbet from crystalizing and hard to spoon.

Three reasons to like and make sorbets:

  1. Fruit is sweetened with Buzz Savories Local Honey
  2. Sorbets are designed to highlight fruit so no fat, such as; cream or milk in the recipe
  3. Simple process to make, and an ice cream freezer unnecessary
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A Frozen Delight -Strawberry and Honey Sorbet

Strawberries infused with Buzz Savories honey deepen the delicate strawberry flavor. Making Strawberry Honey Sorbet is an easy process and the pleasure is measured by the deliicious strawberry flavor, the sorbet's strawberry red color, and the icy goodness of a sorbet anytime of the day.
Course Dessert, Snack
Cuisine American
Keyword dessert, easy, healthy, honey
Prep Time 45 minutes
Servings 4

Equipment

  • 2 cookie sheets
  • 1 food processor or blender or stick blender

What You'll Need:

  • 16 oz. fresh strawberries
  • ½ lemon juice (1 Tb)
  • ¼ cup Buzz Savories local honey
  • 1 egg white whipped into soft peaks

How To Prepare:

  • Rinse the strawberries in cold water
  • Layer the tops of two cookie sheets with parchment paper
  • Taking one berry at-a-time cut-off the top, and with topside down, slice each berry into 3-4 pieces
  • Layer the strawberries onto the parchment paper flat sides down and in one layer
  • Place the sheets of strawberry slices into a freezer (the refrigerator freezer works fine for this process) Strawberry slices freeze in approximately 20 minutes
  • While the strawberries are freezing, juice 1/2 of lemon (1 Tb juice) and measure 1/4 cup of Buzz Ssvories local honey. and whip the egg white into soft peaks
  • When strawberries are frozxen, peel them off the parchment by simply lifting the edges of the parchment then placing them into the food processor/blender
  • Add the honey and lemon juice to the strawberries and blend until the mixture is smooth - approximately 4 minutes with my blender.
  • Pour the sorbet into a bowll and fold in the eggwhite until just combined
  • Pour the sorbet into a pint container for freezing
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Grilled Chicken in a Spicy Beer Mustard and Molasses Barbecue

Grilled Chicken in a Spicy Beer Mustard and Molasses Barbecue

I recently experimented with a new and interesting recipe for grilled chicken. I like grilled chicken although my recipes were looking and tasting routine, and my interest in grilling chicken was waning. We tested the Molasses and Mustard Barbecued Chicken recipe with the grill chef, my son, and guests (well, family). Seeing and hearing their reaction upon tasting/eating this barbecue, I’m convinced that the recipe is “head-over-heels” (my mother’s phrase) above the other chicken recipes I have collected over time. The combination of ingredients in the marinade and the glaze (if you choose to make it) provides a delicious accent to the flavor of chicken, and its burnished copper color with a traditional char makes it a photographers dream.

One chicken cut into quarters made plentiful servings for four people in my thinking, and Wrong!! All four of us ate our quarter and asked for more! One guest even said, “What about leftovers for tomorrow?” 

The Grilled Chicken flavored with the Spicy Beer Mustard and molasses marinade and accented again with a Honey Mustard Glaze places it in the top tier of all chicken recipes in my repertoire, and I invite you to make it one of your favorites too.
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Grilled Chicken and Molasses-Mustard Barbecue

Marinate a chicken, or 2 or 3 in this mustard, molasses and soy sauce marinade, roast on the grill, and your guests will say, "Where has this grill recipe been hiding?" The flavors combine savory, sweet, salty, rich and earthy, and their combination brings up the flavor of grilled chicken to a new standard for flavor.
Course Main Course
Cuisine American
Keyword barbecue, Buzz Savories Spicy Beer Mustard, chicken, main course
Prep Time 1 hour
Cook Time 50 minutes
Servings 8

Equipment

  • 1 grill

What You'll Need:

Marinade

  • ¾ cup molasses molasses
  • 2 Tb Buzz Savories Spicy Beer Mustard
  • 2 Tb soy sauce
  • ½ cup beer, wine (any you may have) water
  • ½ cup canola oil
  • 2 Tb freshly ground pepper
  • 1 Tb Worchestershire sauce
  • 4 green onions or 1 shallot minced
  • 2 4 lb chickens, backbones removed and chickens cut in quarters

Sweet Mustard Barbecue Sauce

  • 1 cup Buzz Savories Spicy Beer Mustard or Honey Muxstard
  • ⅔ cup molasses
  • ¼ cup strong brewed coffee
  • 2 Tb Buzz Savories Local honey
  • 1 Tb molasses
  • 2 tsp. Worchestershire Sauce
  • 1 tsp. Tobasco or hot sauce of your choice

How To Prepare:

Marinade

  • In a large bowl with a lid or cover, sir together molasses, oil, 1/2 cup liquid (wine, beer, water), mustard, soy sauce, pepper, Worhestershire sauce and onion/shllot.
  • Add chicken quarters and turn to coat. Refrigerate for minimum 30 minutes and ideally over night. Turn and reposition the chicken occasionally during the marinating process.

SWEET MUSTARD BARBECUE SAUCE

  • In a medium saucepan, combine ingredients and bring to a simmer. Stir well and remove from heat. The barbecue sauce is optional.

GRILLING

  • Light a grill and when coals are glowing separate them to the side and place the chicken quarters in the middle of the grill so the heat is indirect. Roast for approximately 45 minutes until chicken reaches 160 Degrees F. The char adds a pleasant smoky flavor to this delicious chicken.
  • This chicken on the grill also may be roasted above direct heat. Check your instant thermometer so that when it reachers 160, the chicken is cooked through.
  • Set aside 1/2 cup of the marinade for the table. Brush the remaining sauce on the chicken during the last 20-25 minutes of its roasting time for a tasty char on the chicken.
  • The sauce is optional. In my experience the marinade provides plenty of richness to the chicken flav
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Spicy, Tangy, Très Délicieux: A Modern French Potato Salad

Spicy, Tangy, Très Délicieux: A Modern French Potato Salad

Buzz Savories is publishing the recipe for French Potato Salad in May because you like me probably are thinking summer time and barbecue, picnics, family reunions, and many good times with food as a centerpiece. 

French Potato Salad is a summer standby salad for me

#1 because my friends and family request it

#2  simple-to-make recipe 

#3 French potato salad travels well – no eggs or cream or mayonnaise

#4 make it several days before serving and refrigerate  

#5 did I say, “tastes over-the-top delicious

Spicy Beer Mustard is a primary ingredient so check out regional stores that sell it or buy online. 

Happy Summer Times to You and Eat Well
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Spicy, Tangy, Très Délicieux: A Modern French Potato Salad

Buzz Savories is publishing the recipe for French Potato Salad in May because you like me probably are thinking summer time and barbecue, picnics, family reunions, and many good times with food as a centerpiece. 
Course Lunch, Salad, Side Dish
Cuisine American, French
Keyword Buzz Savories Spicy Beer Mustard, salad dressing, salad
Prep Time 30 minutes
Servings 14

What You'll Need:

  • 2 lbs yellow potatoes or red or a mix of each
  • 1 pinch salt and black pepper
  • 1 Tbs cider vinegar
  • 1 cup diced green onions
  • ¼ cup parsley (optional)

Dressing

  • 2 ½ Tbs Buzz Savories Spicy Beer Mustard
  • 2 cloves garlic, minced
  • ¼ tsp salt and black pepper (more to taste)
  • 3 Tbsp red wine vinegar
  • 1 Tbsp cider vinegar
  • 3 Tbsp olive oil
  • ¼ cup chopped dill or chives (optional)

How To Prepare:

  • 1. Rinse and scrub potatoes; then slice into 1/4 (quarters) for ease in cooking. In a big saucepan place a steamer and then potatoes and steam until potatoes can be easily pierced with a fork. If you prefer boiling potatoes, place in salted water and boil until tender.
  • 2. Once potatoes are through cooking, drain (if boiling them) or if steaming place in a large bowl and allow to cool until they can be handled, then peel the skin (easy task), sprinkle with salt and 1 Tb. cider vinegar. Set aside.
  • 3. Prepare the dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider to the bowl of your food processor or smaller bowl for use of a stick blender. A whisk may also be used to blend all the ingredients then slowly stream the olive oil as you blend.
  • 4. Taste and adjust flavor to your liking, i.e. add more salt, vinegar,or herbs for herbal flavor.
  • 5. Add dressing to the potatoes along with the green onions and herbs (if using). Toss to combine. Taste the potato salad and adjust salt and pepper. Now the potatoes are ready to enjoy although they will soak in more flavor the longer they sit.
  • 6. Serve warm, chilled, or room temperature. Store leftovers in the refrierator up to 4 days.
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Buzz Savories Honey and Lemon Drop Cookies

Buzz Savories Honey and Lemon Drop Cookies

The month of May, and we celebrate Mothers and sunshine and lilacs blooming and last days of school and summer and the list goes on…

I searched for a  perfect cookie to flag the days in May as especially fun and happy.

My criteria: Buzz Savories Honey and fresh lemon juice as ingredients.   And the tastiest cookie recipe  in my many years of cookie  tasting-and-making  popped onto my screen!  I happily offer you this simple recipe for the marvelous Honey and Lemon Drop Cookies. 

For tops in flavor acquire Buzz Savories Honey or another local honey. 

 

See this recipe featured on Nebraska TV here.
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Honey Lemon Drop Cookies

Honey and lemon bring out the best in each, and when combined in a one-bowl cookie recipe, they make a brightly flavored, tender, chewy drop cookie meaning easy-to-make and even-better-to-taste.
Course Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,, dessert, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 7 minutes
Servings 24

What You'll Need:

  • 2 cups all-purpose flour
  • 1 ½ tsp. baking soda
  • ½ cup Buzz Savories Local Honey
  • ⅓ cup softened butter
  • 1 egg
  • 2 Tb granulated sugar
  • 1 Tb finely grated lemon peel
  • 1 cup powdered sugar
  • 2 Tb freshly squeezed lemon juice

How To Prepare:

  • Preheat oven to 350 Degrees F
  • In a small bowl combine flour and baking soda
  • Combine honey, butter, sugar and lemon peel in a large bowl and beat with electric mixer until creamy. Add egg and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended
  • Drop dough by rounded teaspoons onto lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks

Frosting for the Drizzle

  • While cookies cool, blend powdered sugar and lemon juice. Drizzle over cookies