I just realized how brief my posts have been lately.
I mean, I’ve tried really hard to post recipes, but I’ve been posting just a line or two about said recipes, and somewhere in the delusion section of my brain, I’ve convinced myself that I’ve got this huge and adoring fan base that likes to read my rambling thoughts and random useless observations. Yeah.
So I feel like I’ve disappointed my fans. And by fans I obviously mean my mother and the other lady who sits in her office who like to stalk my foodgawker profile.
Ahem. So I’ve disappointed you (and now we’ve established who “you” is) with my lack of writing. So I’m gonna write now. Partly because I’m on the train and reception is bad, so it’s either this or temple run, and partly because I want you folks to know that I’ve got a perfectly valid reason for posting such short posts. And yeah, that’s the same reason as every other time. Work. Stress. Sigh.
Don’t you hate when real life gets in the way of blogging?
Work has been in-tense. Oh, then there’s my Ami column. I can’t tell you yet what I have coming up, but put it this way: I, the gal who effortlessly makes up two new cookie recipes in one night (ego alert) am finding it super challenging. I’m excited for my deadline to pass, so I can start stressing about other things. Like writing long and drawn our rants on this blog, and refreshing the stats every five minutes to convince myself that people are reading it.
Well that wasn’t a hint at all.
Enough about my stress. Wanna know what isn’t stressful? These cookies. Yep, they’re non only dubbed the best honey cookies ever (not by me, but by the sibling who begged for more as I snuck them into the freezer for Rosh Hashanah) but they are So. Easy. To. Make.
I totally fooled you, didn’t I? I know, that glaze makes it look like you labored over these for pretty much forever, but that’s not it at all. Nope, just scoop the dough and bake them. Then dip in the glaze and smile as you accept your compliments. Or you can just leave the glaze off. Either way, make these. You’ll reach for a second, guaranteed.
Lemon Glazed Honey Cookies
1 cup butter or margarine
1 cup brown sugar
1 cup honey
1/2 Tbsp (1 1/2 tsp) vanilla extract
4 cups flour
1 tsp baking soda
1 teaspoon cinnamon
Preheat oven to 350. Lightly grease cookie sheets.
In the bowl of an electric mixer, cream together butter and sugar until combined. Add honey, egg and vanilla, and beat until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Stir into wet ingredients until just combined, be careful not to overmix.
Using a medium or tablespoon cookie scoop, drop dough onto prepared trays.
Bake at 350 for 10-11 minutes. Leave cookies to cool on tray for one minute before removing to wire rack to cool completely.
2 cups confectioner’s sugar
2 teaspoons lemon juice
finely grated zest of 1 lemon
2 Tablespoons Honey
1-2 Tablespoons boiling water
Combine all of the ingredients in a small bowl. Add the water slowly, only adding as much as needed. Dip the cooled cookies in the glaze and set aside to set.
Thanks for stopping by, and come back soon, I’ve got some more awe-some recipes for you, plus a really awesome giveaway! -Miriam PS- Looking for other Rosh Hashanah desserts? Try my Apple and Honey Tarts or my Honey Cupcakes