It’s always fun to learn a little more about different cultures and bake something for friends. My good friend, who’s Jewish, told me it was Rosh Hashanah, so I thought I’d bake these honey cookies that I picked up from chickinthekitchen. My friend is also a bit of a health nut, so what’s great about these cookies is that they’re made from whole wheat flour and vegan butter. There’s also little sugar, since most of the sweet taste comes from honey. (I PROMISE they still taste wonderful!)
These cookies are what you might call ‘old-school,’ meaning they have a simple taste and little-to-no fancy decoration…but there’s something about the pure flavors and melt-in-your-mouth honey that keeps you eating one after the other, after the other, until “Oh! They’re gone!”
- Rolling pin
- 2 sticks, or 16 Tbl., Earth Balance Butter (it’s usually vegan, but I’d check the info on the label anyway)
- 1/2 cup white sugar
- 4 Tbl. honey
- 2 1/2 cups white whole wheat flour (I like to use King Arthur Flour when possible, as it’s always organic and the best tasting) *Note: white does not refer to all-purpose. White wheat is actually a kind of wheat that still has 100% of the nutrition of traditional wheat, but has a more neutral flavor than traditional red wheat.
With a hand mixer, cream butter, sugar, and honey in a large bowl. Slowly add the flour, continuing to mix, until dough is smooth. Form in a large ball and wrap with plastic wrap. Refrigerate overnight–it’s a sticky dough, so you have to let it harden in the fridge.
Preheat oven to 300 degrees. (No hotter or the cookies will burn at the edges but won’t cook through in the middle)
Cut dough into thirds, and work with one piece while keeping the others refrigerated until ready. Using wax paper, sprinkle a bit of flour on the paper and on your rolling pin. Knead your piece of dough until just-malleable. Sprinkle a bit of flour on top of the dough. Roll out to about 1/2-in. thick. Cut out the cookies with a cookie cutter and place on a non-stick baking sheet (no need to grease). *Note: The dough is a little tricky to work with-meaning, it breaks easily. After cutting out the shape of the cookie with the cutter, I took away the outlining scraps, and with the dull side of a knife, gently lifted up the cookie. Don’t worry if your cookies keep breaking! You will get the hang of it!
Bake 15-20 min. or until cookies are golden and edges have just begun to darken. Allow to cool–they will harden as they do so! Use a flat, stiff spatula to remove them from the baking sheet.