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Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Line 2 baking sheets with parchment paper.
Place 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.
Place 2 large eggs in a small bowl. Finely grate the zest of 1 medium lemon (about 1 teaspoon) into the eggs. Add 1/2 teaspoon freshly grated nutmeg and beat with a fork until the eggs are broken up.
Place 1 cup honey and 1/2 cup shortening in a medium bowl and stir together with a wooden spoon or flexible spatula until combined. Add the egg mixture and mix until combined. Add the flour mixture and stir until just combined.
Drop the dough by heaping tablespoons onto the baking sheets, spacing them about 2 inches apart, 18 per sheet.
Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are firm to the touch and lightly browned on the bottom, 5 to 8 minutes more. Let the cookies cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.