This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (the last part of the directions are not showing on the scan since they were on top of another column in the original).

Mrs. Doslak suggests decorating the cookies with nuts or raisins before baking. They come out golden brown and stay moist for days she adds. Her recipe makes 3 dozen.

Honey Sponge Cookies

1/2 cup margarine
1/2 cup sugar
2 egg whites
2 egg yolks
Grated rind from 1/2 orange
1/2 cup milk
1/2 cup honey
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup raisins or coconut
1/2 cup chopped nuts or dates
2 cups flour

Cream egg yolk, margarine and sugar together until they’re well blended, light and fluffy. Combine honey and milk and add grated orange rind. Stir until the mixture can be poured. Then add alternately to the first mixture with flour, baking powder and salt which have been sifted together.

Beat egg whites until they stand in stiff peaks, then fold into the batter. Drop by spoonfuls on greased baking sheet, about 2 inches apart. Decorate and bake for 12 minutes at 375 degrees.