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Plan your baking day to take the time to refrigerate the honey cookie batter. You do not want to skip that step. The results are a soft and sweet honey cookie perfect for the holidays or a cozy treat any time.
9 eggs
2 and 1/2 cups sugar
1 cup Gefen Honey
1 cup oil
2 tablespoons vanilla sugar
3 teaspoons Gefen Cinnamon
2 teaspoons Haddar Baking Powder
1 teaspoon baking soda
9 cups Mishpacha Flour
Combine all ingredients, beating well. Refrigerate for three to four hours.
Form into balls. Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cookie is done when bottom is brown. Do not overbake.
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Very good recipe.
Best honey cookie ever! I’ve been making this recipe for years and it’s delicious.
can you half this recipe?
You absolutely can! When I made this recipe as listed, I got 212 cookies out of it (the cookbook says it makes 70). So even making half will give you a large yield.