Soft Honey Cookies
"I got this from a cookbook, though I forget which one, after a long search. This recipe makes a wonderful soft cookie, similar to Ostreicher's; perfect for Rosh Hashanah! My KitchenAid only fits 6 cups of flour, so I halve the recipe and use 5 eggs."
photo by Jubes
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- Yields:
-
70 cookies
- Serves:
- 70
ingredients
- 9 eggs
- 591.47 ml sugar
- 236.59 ml honey
- 236.59 ml oil
- 29.58 ml vanilla sugar
- 14.78 ml cinnamon
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2129.31 ml flour
directions
- Combine all ingredients, kneading well.
- Refrigerate dough for 3-4 hours.
- Preheat oven to 350.
- Form dough into balls; if dough sticks, moisten your palms with a bit of water as needed. Place balls on greased cookie sheets.
- Bake at 350 for 12-15 minutes or until cookie bottoms are brown. Do not overbake.
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Reviews
-
Texture was wonderful, but the dough tasted more flavorful than the cookie. These also bake up huge because of the amount of baking powder. I'll make them again but with less BP and drizzle it with something. -
Nice texture, but taste was rather bland. Definitely needed a frosting or something. -
These cookies are really yummy. I had some neighbor's kids over, and they couldn't stop eating them! The best part is that they are not overly sweet, and have a nice honey-flavor. They're really great for Rosh Hashana :)
-
My family loved these cookies. The mixture was extremely quick to prepare and the instructions were very clear. I love seeing photos of the recipes that have been prepared by the poster too. Cooking time was spot on. I made a half batch and used 5 eggs. Have ended up with 40 cookies. Simple quick recipe that uses pantry staples. I can see that we will be making these again. These cookies had the taste and texture of English "Honey Jumble" biscuits (minus the pink or white icing).Thanks for a great recipe :) -
These are wonderful! I realize that I'm mixing my religious celebrations, but I made these as Christmas cookies. Problem is that I quartered the recipe and we devoured them as soon as I could pull them out of the oven. Really wonderful flavor and texture. These are going to be a family favorite.
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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
