Sunday, October 2, 2016

Honey Cookies

One of the most traditional foods that is eaten on Rosh Hashana and I think what most people from all over the world associate with this holy day is honey. We are hoping that the coming year be as sweet as honey! 
Of course there are many other sweet foods that can symbolize a sweet year but dip the apple in the maple syrup doesn’t have as nice of a ring to it. 
Besides for eating the honey with apples it is also traditionally spread on challah. My family has honey on challah at every holiday and shabbat meal until the end of Simchat Torah (which is 3 weeks from now). 

Another sweet way to enjoy honey is by swirling it into cookie batter to make the sweetest cookies around. 
This recipe came from my sister’s teacher in preschool many many years ago and it instantly became a family tradition. 
When I lived in America I used to make these with my sister now that we live 6,000 miles apart I make the cookies for my Rosh Hashana meal here and she makes them for our family there. We send each other pictures or Facetime while making them so it is like we’re in the kitchen together. 
We look forward to these cookies all year long and it just wouldn’t be Rosh Hashana without them. 

So whether you’re eating a honey cookie or dipping the apple in the honey be sure to say that bracha/blessing loud and clear shana tova u’metuka have a happy sweet new year! 

These cookies make a ton, but they freeze beautifully so you can enjoy them throughout the holiday season. 

Honey Cookies

6 cups flour

2 tsp baking soda

2 tsp baking powder

2 tsp. cinnamon

Pinch of salt

6 eggs

1 cup oil

2 cups sugar

6 heaping Tbs honey

Raisins, walnuts, chocolate chips, dried cranberries

Preheat oven to 375°F/190°C

Line sheet pans with parchment paper

Combine dry ingredients, then mix in the wet ingredients. 
Mix well until all the ingredients are combined. 
Form into small balls and place on the prepared pans. 
Press your choice of topping into the center of each dough ball. 
Bake for 9 minutes until golden brown. 

Store in airtight container. 

Carrot Muffins with Cinnamon Streusel and Maple Glaze

Who says that your simanim/symbolic foods have to be savory? 

Carrots are traditionally part of the simanim on rosh hashana for two different reasons. 
The hebrew word for carrot is gezer which is similar for the hebrew word g’zar, decree we are asking that our evil decrees are destroyed. 
The yiddish word for carrot and for more are the same thing. We are asking that our merits be increased. 

These muffins are packed with carrots and autumnal flavors which make it perfect as a dessert for your Rosh Hashana meal or to be enjoyed all season long. 

They can be made in any size from mini to jumbo all you have to do is adjust the baking time. 

May our evil decrees be destroyed and our merits increased! 

Carrot Muffins with Cinnamon Streusel and Maple Glaze 

1 1/3 cups flour 
1 1/2 tsp baking soda
1 1/4 tsp baking powder 
2 tsp cinnamon 
1/4 tsp nutmeg 
3/4 tsp salt 
3/4 cup oil 
3 eggs 
3/4 cups plus 2 Tbs sugar 
2 tsp vanilla 
3 1/2 cups shredded carrot 

1/2 cup brown sugar
1/2 cup flour 
1 tsp cinnamon
1/4 tsp salt 
3 Tbs oil

1 cup powdered sugar 
3 Tbs maple syrup
1/2 tsp cinnamon 

Preheat oven to 350°F/175°C 

Line a  standard size muffin tin with paper liners or coat with non-stick cooking spray. 

Make streusel: combine dry ingredients and slowly pour in oil and mix together with your fingers to make a crumble. Put in the fridge until ready to use. 

In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. 
Make a well in the center of the dry ingredients and add the oil, eggs, vanilla and sugar gently whisk together until just combined. 
Fold in the shredded carrots. 
Scoop into prepared muffin cups and top with streusel. 
Bake for 22-25 minutes.

Make glaze: whisk together all the ingredients add soy milk or water until you reach desired thickness. 

Remove the muffins from the oven and allow them to cool before drizzling them with the glaze.