You bake this cream puff dough and then bathe it in a hot honey mixture. It is lower in fat than deep-frying the dough first. This recipe is from Mr. Food.com.

Italian Honey Balls
1 cup water
1/2 cup vegetable oil
1/4 teaspoon salt
1 cup all-purpose flour
2 eggs
Syrup:
1/2 cup honey
1/2 cup sugar
1/8 teaspoon ground cinnamon

Preheat oven to 400 degrees F. In a medium-sized saucepan, bring water, oil, and salt to a boil over high heat. Reduce heat to low and slowly stir in flour, beating with a wooden spoon until mixture forms a ball; remove from heat. Beat in eggs one at a time until well blended and smooth.

Using a 1/2 teaspoon measuring spoon or ice cream type scoop, form mixture into small balls and place on an ungreased cookie sheet. (Better: use a pastry bag or a ziploc with a hole cut in the corner to pipe the dough onto the sheet.) Bake 25 to 30 minutes, or until golden; set aside to cool.

In a small saucepan, bring honey, sugar, and cinnamon to a boil over medium-high heat. Continue boiling until sugar is completely dissolved. Remove from heat and allow to cool slightly, then combine baked balls and honey mixture in a medium-sized bowl until balls are completely coated.

Pile balls into a mound on a serving platter. Do not refrigerate.

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This next recipe will add some color to your cookie plate, and it's easy.



Holly Crackles

1/2 cup (1 stick) butter
30 large marshmallows (a 10-ounce bag contains 38 to 40)
1 to 1-1/2 teaspoons green food color
1 1/2 teaspoons vanilla extract
4 cups cornflakes cereal
Red-hot cinnamon candies, for decorating

In a medium saucepan, melt butter and marshmallows over medium-low heat, stirring constantly.

When melted, remove from heat and stir in 1 teaspoon food color and the vanilla. Add more food color, if desired. Stir in cornflakes.

Drop mixture, 1 tablespoon at a time, onto wax paper. Decorate with candies. Let stand 30 minutes, or until cool.

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These gingersnaps are lemon-flavored instead of molasses, different and good. They are really good with chocolate - a Hershey's kiss in the middle, or drizzled with melted semi-sweet chocolate.

Lemon Gingersnaps

2 cups brown sugar
1 cup vegetable shortening
2 teaspoons lemon extract
2 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cream of tartar
1 teaspoon salt
Sugar for dipping

Cream together the brown sugar and vegetable shortening. Add the flavoring and eggs and beat well. Sift dry ingredients together and add, mixing well. Pinch off about a heaping teaspoon of dough and roll into a ball. Dip into sugar and place on a cookie sheet which has been lightly greased. Allow room between the balls for spreading. Bake at 375 degrees for 7 to 9 minutes.