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We’ve all had honey cookies over Rosh Hashanah, throughout our lives, but if you want a change that’s still super seasonal and fulfills the tradition, look no further than these delicate and delightful honey shortbread cookies.
BTW – this recipe is from way back in 2012!
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- 1 cup margarine or butter
- ½ cup powdered sugar
- ½ cup honey
- 2 2/3 cups flour
- Extra honey, for brushing on the cookies
In the bowl of an electric mixer, beat the margaine and powdered sugar together until smooth and creamy. Add the honey and beat until smooth.
Add the flour and beat until just incorporated. Do not over mix.
Refrigerate the dough for at least an hour, preferably a couple of hours, until the dough is stiffer and easy to
Preheat the oven to 350. Line a cookie sheet with parchment paper and set aside.
Roll out the dough on a lightly floured surface to ¼ inch thickness. Cut out the dough using mini cookie cutters or cut into small squares with a knife. (If you don’t want to roll the cookies out, you can form small balls of dough and flatten them out.)
Brush the tops of the cookies with additional honey. Poke the tines of a fork through the center of each cookie to achieve the signature shortbread look.
Place the cookies on the prepared cookie sheet, and bake at 350 for 9-10 minutes, until the top of the cookie no longer appears translucent. (The cookies may require an additional minute or two if you cut them outbigger, but be careful not to over-bake them.)
Note: while some cookie recipes work nicely when you substitute oil for the margarine/shortening, shortbread cookies are all about texture, and won’t work with oil.
Plan ahead: These cookies freeze nicely in an airtight bag.
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Enjoy these lovely treats – and Shana Tova! – Miriam
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