Honey Cookies

Nothing beats an easy recipe, expecially when it’s a cookie recipe. Honey cookies are one of several items I’ve discovered and made after looking for foods that have some traditional tie to holidays and/or special occasions, and honey cookies are traditionally associated with the Jewish Rosh Hashanah. I can hardly make them without thinking of a friend whose Jewish mother spoke one of life’s great truths – “There’s no such thing as a bad cookie.” Easy, quick, and for sure shareable, enjoy making, and eating, them.

INGREDIENTS

4 cups all-purpose flour
4 eggs
3/4 cup honey
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
3/4 cup oil
1 tsp cinnamon

DIRECTIONS

In the bowl of a mixer, with paddle attachment, combine all of the ingredients.
Refrigerate the dough for at least 30 minutes before forming the cookies.
About 15 minutes before taking the dough out of the fridge, preheat your oven to 350°.
Roll the dough into balls (approx 1″ is good), and place on a lined baking sheet, about 1-1/2 inches apart (they spread).
Bake for 15 minutes.

SUGGESTIONS

When measuring your ingredients, measure the oil before you measure the honey, then use the same container to measure the honey. The residual oil will help the honey release, so you don’t have to scrape so much.

A dough scoop with a 1″ diameter is perfect to help ensure cookies of roughly the same size. It makes for a more uniformly baked batch.

Use gloves when rolling the dough into balls. You’ll thank me.