Do you know what begins tonight? Anyone?
If you guessed Rosh Hashana, you’re 100% right! That’s the Jewish new year, when it’s traditional to eat sweet foods to usher in an equally sweet new year.
Honey is one of the most popular Rosh Hashana foods. A lot of people make a honey cake, but as Kenny pointed out, it’s not the best of cakes. So instead, I offer up these honey cookies!
The school system I teach for actually gives everyone the first day of this holiday off, so I only have to take leave for the second day. Yay for my wonderful county!
At the same time, most of my colleagues don’t celebrate the holiday, so they’re all excited to be getting into a three-day weekend, whereas I’m just looking ahead to lots of cooking and cleaning.
It’s traditional to make a lot of food for our holidays, and it’s all good stuff. There’s the requisite brisket, or honey-baked chicken, or kugel (look it up if you don’t know what this is). It’s all so much food, and yet people seem to eat every bite.
Seeing as how I’m doing a lot of work this weekend to prep, I’m keeping this post short. We all good on that? I’ll also be incommunicado through Tuesday night, so it is what it is. Goodbye, pretty iPhone. For now.
Honey cake is controversial because it’s often dry and comes across as an inferior version of spice cake or carrot cake. Therefore, I’ve jettisoned it completely in favor of honey cookies.
These are a snap to put together, and they are delightfully honey-ish without going fully over the threshold of being too sweet. If you pair these with tea, it’s a match made in heaven.
To all my friends celebrating, shana tovah (happy new year). May this be a year filled with all the good things!
2 and 3/4 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup sugar
3/4 cup canola or vegetable oil
1/2 cup honey
1 teaspoon vanilla
- Preheat the oven to 350. Line two cookie sheets with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, combine the flour, baking powder, cinnamon, ginger and salt. Set aside.
- In a medium bowl, combine the egg and sugar, stirring until the mixture is creamy. Add the oil and stir again until everything is well combined.
- With the cup you used for the oil, measure out the honey and pour it in. It should slide right out. Add the vanilla and stir well.
- Pour the flour mixture into the wet mixture and mix until the dough is smooth.
- Roll the dough into balls and place two inches apart on the prepared cookie sheets. Bake 11-12 minutes. Do not overbake.
- Cool completely and store in an airtight container.
Recipe credit: Susie Fishbein, Kosher by Design: Teens and Twentysomethings