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Soft, Chewy Rosh Hashanah Honey-Walnut Cookies

Soft, Chewy Rosh Hashanah Honey-Walnut Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
FRIENDLYFOOD

FRIENDLYFOOD

This is a GREAT recipe for any honey lovers or for a great cookie for Rosh Hashanah. The honey and walnut flavors together are divine. Yummy, soft and chewy texture, a big hit with kids and everyone else who tries them! Delightful, unique (don't find many cookies that have such a delicious honey flavor) deliciously honey flavored cookie perfect for any time of year. Try it! You'll love it! :)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.
  2. In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don't overmix), and chill the dough for at least 1 hour or overnight.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
  4. Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.
  5. Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.
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Reviews

Curryholic
7

Curryholic

9/25/2011

All the mild sweetness of baklava, but without the stickiness! The dough is about the texture of shortbread when you're scooping it up (and was very hard to resist - okay, so I had a few spoonfuls) and bakes into soft puffy cookies. They won't flatten much while cooking. You're not really looking for them to brown so much as for the surface to dry and not be sticky. Just follow the timing. 8 minutes had them done outside and slightly gooey inside (mmm!) and 10 had them done through but still soft and pillowy (mmm either way!). They're really similar in texture to some banana cookies I made once. I followed this recipe exactly and mixed it in the kitchen aid with the paddle (with a separate bowl for dry ingredients). I used clover honey and they came out great. I'm going to have another one now...

Rhondacooks
4

Rhondacooks

9/28/2011

I made these cookies tonight and they are very good. I cooked them for 12 minutes and thought the cookies turned out perfect. I did put the dough in the fridge for 6 hours. I will be making them again for sure.

Debster
4

Debster

9/23/2011

These really are good if you like honey. They are a bit tricky to determine doneness.

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