World War II Honey Cookies

by Amanda Lanum 

On Midday in Kansas we welcomed Hank Will, editor in chief of GRIT magazine. He's also lead editor of "Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient." Yes - a cookbook inspired by lard.

Lard gets a bad rap, but Hank says it's really not bad for you in the way people think. It actually contains 54% less saturated fat than butter and some plant-based oils.

So, if you're ready to try a recipe with lard, pick up the cookbook. It's at Barnes & Noble, and also available online at

Here is the recipe Hank shared with us on Midday in Kansas. They are like an oatmeal cookie/ granola bar and 13 News employees LOVED them.



1/2 cup lard, softened, plus more for greasing pan

1/2 cup sugar

1/2 cup honey

1 egg

1 teaspoon vanilla extract

2/3 cup all-purpose unbleached flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup old-fashioned oats

1 cup unsweetened flaked coconut

1/2 cup chopped nuts of your choice

- Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking pan with lard and set aside.

- In a large bowl, combine lard, sugar, honey; mix well. Add the egg and vanilla; mix well and set aside.

- In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the sifted ingredients to the honey mixture and stir just until combined. Fold in the oats, coconut and nuts.

- Pour the batter into the prepared pan. Bake for 25 to 35 minutes, until the top is light golden brown and the center is set. Cool completely on wire racks and cut into squares and bars.

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