Honey Cookies
October 2nd, 2008
My last Rosh Hashanah post for 2008! I have been making these cookies since I was a child. The recipe comes from the “Junior Jewish Cook Book,” published as far as I can tell in its first and only edition in 1956.
The original recipe calls for butter, but since I only make the cookies for a post-Rosh Hashanah meat meal, I needed a pareve version. Normally I use margarine, but this year I tried Earth Balance Vegan Buttery Sticks instead, and they worked beautifully. My brother-in-law was surprised they were not made with real butter!
I will be honest and let you know that to me, these cookies are special because they are a family tradition, not because they’re mind-blowingly delicious. Although, my family seems to like them more than I do. Also, refrigerator cookies are just too fussy for me to make — I’d rather bake a drop cookie any day.
This year G. rolled out the dough with me and helped cut out the circles (using a shot glass!). Perhaps next year I’ll finally remember to buy cute cookie cutters.
Honey Cookies
Adapted from Junior Jewish Cook Book
2 sticks Earth Balance Vegan Buttery Sticks, room temperature
1/2 c. white sugar
4 Tbsp. honey
2½ c. white whole wheat flour
With a hand mixer, cream butter, sugar, and honey in a large bowl. (If you spray your measuring spoon lightly with non-stick spray first, the honey will slide right out.)
Slowly add flour, continuing to mix, until dough is smooth. Form into a large ball and wrap with plastic wrap. Refrigerate for at least 2 hours, or overnight.
Preheat oven to 300° F.
Cut dough into thirds, and work with each piece individually. Roll out to 1/2-inch thick on top of waxed paper or foil. Cut out cookies with a glass or cookie cutter, and place on a non-stick baking sheet.
Bake on the middle rack of the oven for 25-30 minutes, or until cookies are golden and edges have just begun to dark. Allow cookies to cool — they will harden as they do so. Use a flat, stiff spatula to remove them from the baking sheet.
Print this post
I'm Dara, the chick in the kitchen. Living in the suburbs of Manhattan with my two boys, ages 3 and 5, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Reach me at .
4 Comments
1. Hillary | October 2nd, 2008 at 2:13 pm
Great cookies! Happy and healthy new year. L’shana tova u’metukah.
2. Jodi | October 2nd, 2008 at 9:07 pm
These look perfect…like all the exact same size & shape! But, I agree you should make them fun shapes for the kids next time;)
3. Sharon | October 3rd, 2008 at 12:35 pm
They look like delicious whole wheat shortbread cookies! Yum! BYW, you are welcome to use my cookie cutters the next time you make these :). Especially if we get a sample of the finished product!
4. Noble Pig | October 4th, 2008 at 4:38 pm
These look lovely and so simple, thanks for sharing.