Rosh Hashanah (the Jewish new year) is coming, and it’s traditional to have honey to symbolize our hopes for a sweet new year. In past years, I have made various honey cakes- for tradition’s sake. The problem? My family isn’t big on honey cake. So this year, I went a different route. Instead of the traditional heavy honey cake or cookies, I made a delicious and more modern style of honey cake. It’s light and modern, yet still has that honey taste: i.e. it’s the best of both worlds.
I’ve been planning to make these cookies ever since I got this cookbook- almost a year ago. The dough is one of the most interesting I’ve ever worked with, so I have to admit I was skeptical from the moment I read the ingredients until the moment I was warding off my siblings, explaining that they can’t have third and fourth cookies. They are for Rosh Hashanah!
Not jewish? That’s ok, you can hope for a sweet year too. Try these delicious cookies- I’m sure you’ll love them!
(Adapted from Kosher By Design: Teens and 20 Somethings)
2 3/4 cups of flour
2 tsp baking powder
1 tsp ground cinnamon
pinch ground ginger
1/2 tsp salt
1 large egg
1 cup granulated sugar
3/4 cup canola oil
1/2 cup honey
1 tsp vanilla extract
turbinado (raw) sugar, for rolling
Preheat oven to 350. Lightly grease or line cookie sheets.
Sift together the flour, baking powder, cinnamon, ginger and salt. Set aside.
In the bowl of an electric mixer, beat the egg and sugar until light and creamy. Add oil and beat until fully incorporated. Add honey and vanilla and beat until mixture is smooth and creamy. Stir in the flour mixture.
Scoop out a tablespoon of dough, then roll in the turbinado sugar. Place on cookie sheet. (Dough will be soft and slightly difficult to work into perfect circles- that’s ok!). Repeat with remaining dough.
Bake at 350 for 11-12 minutes. Allow to cool on baking sheet for a minute or two before removing to wire racks to cool fully.