Honey CookiesFrom The Jewish Princess Feasts & Festivals
Prep time: 10 minutes
Baking time: 10 minutes (or until golden)
Makes: about 4 dozen cookies
Ingredients:
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup sugar
1 extra large egg ( I used 2 large eggs instead)
¼ cup clear honey
1 ¾ cup self rising flour
¾ tsp lavender buds (Optional - Ruth’s note: this is my addition, but it really does add quite an interesting flavor)
Directions:
1. Preheat oven to 350°F/175°C and line baking sheets with parchment paper
2. In a mixing bowl, cream the butter and sugar together until pale.
3. In a separate bowl, lightly whisk the egg(s)
4. Add the egg and honey to the creamed butter and beat until smooth.
5. Add the flour and beat with a mixer until the mixture forms a sticky dough.
6. If you are adding the lavender, gently do so now.
4. Place teaspoonfuls of dough on a prepared baking sheet (I use a mini ice cream scoop for consistency). Leave space between the cookies as they will spread. ake until lightly golden (about 10 minutes)
5. Let them cool on the baking sheet before lifting off the paper. These are soft cookies, so you don’t want them getting all wonky before they cool.
Baking time: 10 minutes (or until golden)
Makes: about 4 dozen cookies
Ingredients:
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup sugar
1 extra large egg ( I used 2 large eggs instead)
¼ cup clear honey
1 ¾ cup self rising flour
¾ tsp lavender buds (Optional - Ruth’s note: this is my addition, but it really does add quite an interesting flavor)
Directions:
1. Preheat oven to 350°F/175°C and line baking sheets with parchment paper
2. In a mixing bowl, cream the butter and sugar together until pale.
3. In a separate bowl, lightly whisk the egg(s)
4. Add the egg and honey to the creamed butter and beat until smooth.
5. Add the flour and beat with a mixer until the mixture forms a sticky dough.
6. If you are adding the lavender, gently do so now.
4. Place teaspoonfuls of dough on a prepared baking sheet (I use a mini ice cream scoop for consistency). Leave space between the cookies as they will spread. ake until lightly golden (about 10 minutes)
5. Let them cool on the baking sheet before lifting off the paper. These are soft cookies, so you don’t want them getting all wonky before they cool.
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