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Recipe of the Week: Honey cookies are a perfect sweet for Jewish new year

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The celebration of Rosh Hashana is a solemn one, with special foods and prayers.

Jews around the world will begin marking the beginning of a new year at sundown Sunday, Sept. 25, and continue until sundown Sept. 27.

Brisket, challah, roast chicken, tzimmes (a sweet stew), kugel (a casserole), gefilte fish, apples, rugelach (cookies) and honey cake are included in the feasting which is part of this time of reflection and atonement.

The Jewish new year marks the beginning of the world, which according to the Jewish calendar was 6,000 years ago.

Honey is eaten at Rosh Hashana to symbolize hope for a sweet new year. It is used as a dip for apples or baked into desserts such as this cookie recipe from delish.com. Perfect for the holiday, it also is great for anyone to enjoy throughout the year.

Perfect Honey Cookies

4 large eggs

¾ cup honey

¾ cup vegetable oil

4 cups all-purpose flour

½ cup granulated sugar

¼ cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

1. In a large bowl, add eggs, oil, and honey and whisk to combine. (Pour the oil from your measuring cup before the honey, so the honey glides out smoothly.) In a second large bowl, add flour, both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg and whisk to combine. Add the dry ingredients slowly to the wet, whisking at the start, then switching to a rubber spatula to combine as the dough thickens.

2 Refrigerate dough for 30 minutes (so the flour fully hydrates).

3. Meanwhile, preheat oven to 350 degrees with racks positioned in the middle and top half of the oven.

4. Line two baking sheets with parchment paper. Once dough has thickened and is slightly firm, scoop 55 cookies with a 1-tablespoon measure. With slightly moistened hands, roll each cookie into a ball and place on parchment-lined sheet with about 2 inches in between each dough ball.

5. Bake cookies until domed and golden brown, 7 to 9 minutes, rotating pans in the oven halfway through.


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