Servings: Makes 5 dozen cookies.
Cook Time: 15 minutes
Prep Time: 1 hour
1. In mixing bowl, beat together honey, peanut butter and shortening. Add eggs; beat until light and fluffy. Combine flour, sugar baking soda, baking powder and salt; add to peanut butter mixture and mix well.
2. Chill dough for at least 1 hour. Roll into 1-1/2 inch balls and place in muffin cups sprayed with nonstick cooking spray. Bake in a 350 degree oven for 8-10 minutes or until golden brown.
3. Cool for 5 minutes; remove cookie cups, Makes about 5 dozen Cookie Cups or cookies. We suggest baking 12 Cookie Cups and using the remaining dough for cookies. (See tip below.)
* Tip: Leftover cookie dough can be stored in the refrigerator for up to 1 month. This cookie dough can also be baked by simply placing 1-1/2 inch balls on a cookie sheet. Flatten with a fork or a decorative cookie press dipped in sugar. Bake in a 350F degree oven for 8-10 minutes.