Honey Refrigerator Cookies Recipe Epicuriouscom Recipes

PHOENICIAN HONEY COOKIES (BISCUITS)

Steps:

• Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.

HONEY REFRIGERATOR COOKIES

Steps:

• Cream together 1/2 cup each of honey, brown sugar, and shortening. Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder, 1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats. Shape the dough into a roll or loaf, or press it into refrigerator cookie molds. Allow the dough to ripen for a day or two in the refrigerator before you slice and bake it in a hot oven (400°F) for 10 to 12 minutes.

HONEY-VANILLA SABLé COOKIE DOUGH RECIPE

Steps:

• Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl and scrape in vanilla seeds; save pods for another use. Massage mixture with your fingers until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.
• Divide dough in half and pat into two 9"-long logs. Wrap each log in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible, then chill until firm, about 2 hours.
• Preheat oven to 350°F. Gently scatter half of sanding sugar over a small portion of work surface. Unwrap 1 log of dough and roll log in sugar, applying a bit of pressure to help it stick, until evenly coated. Slice dough into 1/4"-1/2"-thick rounds, rolling log every few slices to avoid creating a flat surface. Place cookies on a parchment-lined baking sheet, spacing about 2" apart, and chill. Scatter remaining sanding sugar on surface and repeat with remaining log of dough.
• Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are golden around the edges but still pale in the center, 13-18 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
• Dough can be made 1 month ahead; freeze instead of chilling. Thaw in refrigerator overnight before using. Cookies can be baked 3 days ahead; store airtight at room temperature.

HONEY REFRIGERATOR COOKIES

Steps:

• 1. Cream together honey, sugar, and shortening. Beat in egg.
• 2. Add remaining ingredients and mix thoroughly.
• 3. Roll the dough into 2-inch diameter logs (length is up to you. Wrap in waxed paper and refrigerate for a day.
• 4. Preheat oven to 400F. Line baking sheets with parchment paper.
• 5. Slice cookies from logs about 1/4 inch thick and place on baking sheets.
• 6. Bake 10-12 minutes. Cool on wire rack.

HONEY-VANILLA LINZER COOKIES RECIPE

Steps:

• Press down on log with your palms to create a flat surface; roll log over and press down again. Repeat once more so you have a neat triangle. Freeze until very firm but not frozen solid, about 1 hour.
• Place racks in upper and lower thirds of oven; preheat to 325°F. Unwrap dough and cut into very thin slices (1/8" or thinner if possible), rotating every few slices to keep triangular shape. Place on 2 parchment-lined baking sheets, spacing 2" apart. Use pastry tip or cookie cutter to punch out centers of half the cookies.
• Bake cookies, rotating baking sheets halfway through, until evenly golden brown all over, 10-15 minutes. Let cool on baking sheets.
• Spread about 3/4 tsp. jam across entire surface of each unpunched cookie. Dust tops of cutout cookies with powdered sugar; place on top of jam, sugar side up.
• Cookies can be baked (but not assembled) 2 days ahead. Store airtight at room temperature.

GINGER HONEY COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Whisk together flour, baking soda, ginger, and salt in a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
• Drop 14 heaping tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
• Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Cool completely on sheets on racks.

HONEY LACE COOKIES

Steps:

• Preheat the oven to 375°F. Line 2 large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt the butter, sugar, and honey. Transfer to a bowl. Whisk in the flour and salt until smooth.
• Working quickly, drop 1/2 teaspoons of batter onto the prepared baking sheets, at least 3 inches apart. Bake until the cookies spread and turn golden brown, about 6 minutes. Transfer the sheet to a wire rack; let cool completely. With your fingers, carefully remove the cookies from the pan.