Culinary Corner: Soft Honey Cookies
These are the Honey cookies my Mother makes.
They taste just like the Ostreicher's ones. I got you there. Didn't I?
This recipe is pretty simple. The only thing you have to be careful with is not to OVER-BAKE them. These need to be soft for optimal enjoyment.
Oh and the recipe is BIG (*Feel free to halve the recipe), because if you are making your honey cookies. (When there are delicious ones available in the grocery), you are a Balabusta! And if you are a Balabusta I imagine you want a big enough batch that you can divide and freeze in bags. One for Now. One for Shabbos. One for Rosh Hashana... Yom Kipper Oisfasten etc.
Don't look at me like that! It's not me. It's what my Mamma does.
A Zees yuhr you all!
Soft Honey Cookies
2 lb. Honey
2 1/2 cups sugar
1 teaspoon cinnamon
2 sticks margarine
1 3/4 cups oil
2 tablespoons baking soda
5 lb. flour
In a mixer combine the Honey, sugar, eggs, and cinnamon till a smooth consistency. Add in the rst of the ingredients and mix well.
Refrigerate dough for an hour up-to overnight.
Preheat oven to 350.
Form balls with the dough and placed in a lined cookie sheet. Bake for 12 - 15 minutes (depending on oven). Make sure not to over-bake, you want them soft.
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