Soft Chewy Rosh Hashanah Honey Walnut Cookies Recipes

Steps:

• 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.

Steps:

• pre heat oven to 180°C.
• oil biscuit baking tray.
• mix all dry ingredients together in a bowl.
• mix eggs, oil, honey, lemon juice and rind together and add to dry ingredients.
• mix well together with a large spoon and by hand.
• roll dough to walnut size balls and place on the baking tray.
• press a nut or half a nut to the top of each biscuit.
• bake on 180 C for 15-20 minutes till lightly golden and let cool before storing.

Steps:

• 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.

Steps:

• 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.

Steps:

• Combine all ingredients, kneading well.
• Refrigerate dough for 3-4 hours.
• Preheat oven to 350.
• Form dough into balls; if dough sticks, moisten your palms with a bit of water as needed. Place balls on greased cookie sheets.
• Bake at 350 for 12-15 minutes or until cookie bottoms are brown. Do not overbake.