Original recipe yields 24 servings
Based on a 2,000 calorie dietSee full nutrition
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 this on a massive scale for my youth group for our last Rosh Hashanah feast and they showed their love for it with gusto. Thanks for the recipe!
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 ...
Really loved this cookie. They got a beautiful golden color and were just the right kind of sweetness. Everyone who tried them liked them. :-)
Followed recipe exactly as written and WOW are these yummy! Soft and fluffy with a definite honey flavor. Highly recommend!