Soft, Chewy Rosh Hashanah Honey-Walnut Cookies
Ingredients1 h 25 m servings 181 cals
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
- Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.
- 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.
- Cook's Note
- The flavor of buckwheat honey is not good in this.
Per Serving: 181 calories; 8.2 g fat; 25.6 g carbohydrates; 2.5 g protein; 23 mg cholesterol; 175 mg sodium. Full nutrition
ReviewsRead all reviews 11
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 spoonf...
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...
These really are good if you like honey. They are a bit tricky to determine doneness.
I made these (in bulk) for a massive Rosh Hashanah feast that my youth group was having and I barely kept up with demand. They were a little messy in preparation (nothing a little lick of the fi...
I love this recipe!! Simple yet very tasty. I use maple syrup instead of honey, and also add 1 cup of walnut instead of 3/4 cup for an extra texture. Make sure to fluff the butter and brown suga...
The batter definitely has to be refrigerated over night and mixed very well so that it is not runny or your cookies will spread while baking.
I made these with a couple of substitutions: first, I used delicious Vermont grade B maple syrup in place of honey. Second, I subbed in coconut oil for half of the butter. I also added slightly ...