Melt chocolate over hot water if squares of chocolate are used. Blend the melted chocolate or cocoa with honey, brown sugar and shortening. Add 1 egg, then sour cream Add sifted dry ingredients. Then add the nuts and dates or peel. Spread batter to about 1/2 inch depth in flat pan and bake in moderate oven about 35 minutes. When cool, cut in squares.

HONEY COOKIES

1 cup honey

1/4 cup butter

1-3 cup pecans cut in pieces

Grated rind of 1 lemon

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground cardamon seed

2 tsp. baking powder

2 1/4 cups flour

Heat the honey and butter together for about 5 minutes; add all the other ingredients except the baking powder, and mix thoroughly. When somewhat cooled, sift in the baking powder and mix again. Let stand over night. Roll thin and cut into cakes of desired size and shape. Place on greased baking sheet or in shallow pan; if desired decorate with bits of citron and halves of almonds. Bake to an amber color (about 8 to 10 minutes at 350° F.)

HONEY COOKIES

1/2 cup butter

3/4 cup sugar

1 egg and

1 egg yolk

1/2 cup honey

Grated rind of 1 lemon

3 cups flour

4 tsp. baking powder

1 egg white (saved from above)

Pecans, chopped

Cream the butter and sugar together and add the egg and egg yolk beaten together, the honey, lemon rind and the flour sifted with the baking powder. More flour may be required. The dough should be stiff enough to be easily handled. Take a small portion of dough at a time, knead slightly, roll into a thin sheet and cut into cookies of any desired shape. Set the shapes on a greased pan. Beat the white of the egg (left for the purpose) a little; use it to brush over the top of the cookies in the pan, then at once sprinkle on some finely chopped pecans and a little granulated sugar. Bake in a moderate oven (about 10 minutes at 350° F.)