As always, I baked up a storm for the holidays—lots of round challahs; 3 cakes—Honey, Marble and Apple; two types of brownies—Honey and Dark Cocoa; two types of cookies—sugar and honey; 2 quick breads—banana and applesauce. I can go on and on—but you get the drift—I like to bake—I probably bake too much—but, it’s a passion—I find it therapeutic, and baking for my loved ones brings me joy.
Whenever I make so many baked goods for a holiday or family gathering there’s usually one dessert that gets the most raves. This year, much to my surprise—(my favorite was the Apple Tarte)—it was the honey cookies.
So, herewith, my recipe for the most raved about baked Rosh Hashanah dessert at my holiday table. You can make the dough for this recipe several days ahead of time, keep it in the refrigerator, then just follow the directions to bake the cookies. You can also freeze the dough for up to a month and proceed to make fresh honey cookies as needed. You can double the recipe and make up to 8 dozen cookies if needed. While these are great for the holidays, you will enjoy these scrumptious cookies year round.
2 ¼ cups flour
½ teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoons baking soda
¼ teaspoon salt
¾ cup shortening (I use Crisco)
1 cup sugar
¼ cup honey
2 teaspoons vanilla
Preheat the oven to 350 degrees.
Line an insulated cookies sheet with parchment paper.
Sift together, the flour, cinnamon, nutmeg, baking soda and salt. Set aside.
Place the shortening and sugar into the large bowl of an electric, and beat for a couple of minutes until fluffy. Add the honey and beat until well combined. Add the egg and the vanilla and beat well for another minute or two.
Add the dry ingredients in 3 or 4 additions and beat only until all the flour is incorporated. Roll the dough into 1-inch balls and place two inches apart on the cookie sheets. Bake for 12 to 14 minutes. Cookies should be golden brown. Allow cookies to cool briefly on the cookie sheets, then place on cooling racks. Cookies will become crisp as they cool.