Raspberry Honey Butter

This recipe was famous at the Inn At Temple Square

1 lb. salted butter
8 oz. honey
8 oz. raspberry preserves*
1 tsp. vanilla

Whip butter until light and fluffy. Add honey, preserves, and vanilla. Whip until well mixed. Chill.
* May want to use seedless preserves. Could try with other berry preserves as well.

Mexican Hot Chocolate Snickerdoodles

From my good friend Marita and for those that are Vegan

1/2 C canola oil
1 C sugar
1/4 C pure maple syrup
3 T. almond milk (or other non dairy milk)
1 tsp. vanilla extract
1 tsp. chocolate extract (can use more vanilla or maybe almond)
1 2/3 C flour
1/2 C unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne pepper ( I half this)

Topping
1/3 C sugar
1 tsp ground cinnamon

Preheat oven to 350. Line 2 baking sheets with parchment paper.
Mix the topping ingredients together on a plate and set aside.
In medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients. Mix until you've got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into 2" disks. Transfer to the baking sheet sugar side up, and 2" apart. This should be easy as the bottom of the cookie should just stick to your fingers. Flip them over onto the baking sheets.
Bake for 10-12 minutes. They should spread a bit and crackle on top. Remove from the oven and let cool 5 minutes, then transfer to cooling rack to cool.