Irmie’s Honey Spice Drops perfect for a cookie party By: Eva Wasney Posted: 6:00 AM CST Monday, Dec. 19, 2022

Hey there, time traveller!
This article was published 19/12/2022 (1382 days ago), so information in it may no longer be current.

Are holiday cookie parties still a thing? Because, as Free Press food writer Evelyn Larson attests in 1975, they sound like a great way to reduce time spent baking while increasing the variety of said baking.

“There’s something about a plate of cookies of all shapes and sizes that looks so festive,” Larson writes. “But what a lot of work it can be! And who’s got the time!”

Agreed. Her advice for hosting a successful cookie party is to invite over 10 friends and ask them to bring a batch of 10 dozen of their favourite holiday treats. Over tea and coffee, guests exchange cookies by the dozen so everyone leaves with 10 dozen different treats.

I, for one, would much rather spend an afternoon mingling with friends than mixing dozens of pounds of dough in a hot, flour-covered kitchen.

For extra ease, Larson also recommends pre-portioning cookies by the dozen in sandwich bags. Recipe swapping is also encouraged.

This recipe for Irmie’s Honey Spice Drops was a noted favourite at her neighbourhood cookie parties (I assume Irmie was a neighbour).

The resulting cookies are soft and full of warm spices and the icing hardens to a satisfying shell when cool.

Irmie’s Honey Spice Drops, 1975

3/4 cup (190 ml) butter

1 1/4 cups (310 ml) honey

1 1/4 cups (310 ml) granulated sugar

1 egg

3/4 cup (190 ml) sour cream

1 tsp (5 ml) baking soda

1 tsp (5 ml) anise seed, cracked

1 tsp (5 ml) ground cinnamon

1 tsp (5 ml) ground cloves

Icing:

1 cup (250 ml) granulated sugar

6 tbsp (90 ml) water

1 egg white

In a bowl, melt butter and honey together; cool slightly. Stir in sugar, egg and sour cream. Add flour, baking soda, anise seeds, cinnamon and cloves. Mix thoroughly to make a soft dough. Refrigerate until well chilled.

Preheat oven to 375 F. Shape teaspoonfuls of dough into small balls and place on an ungreased baking sheet. Bake for 12 to 15 minutes. Let cool and prepare icing.

Combine sugar and water in a small saucepan and cook until stringy, about 270 F on a candy thermometer. Beat egg whites until stiff. Very slowly pour a small amount of hot sugar into egg whites, continue beating while adding remaining sugar.

Place cookies in a large bowl and stir in icing until cookies are coated. Place on a rack to allow icing to dry. Makes about 8 dozen.

Recipe published by Evelyn Larson

eva.wasney@freepress.mb.ca

Twitter: @evawasney