Rosh Hashanah marks the Jewish New Year, and a traditional holiday snack is apples dipped in honey.
Of course I had to turn those two ingredients, which symbolize the sweetness of the year to come, into a holiday-themed cookie!
I used Cortland apples, but you can use any variety of apple that's good for baking. I also used just a touch of lemon zest and lemon juice because the aroma and brightness complement both the apples and the honey. To add to the autumnal feel and flavor, I used cinnamon, ginger, and clove. (Be careful when you measure the clove. That stuff is pow-er-ful. A little definitely goes a long way.)
Chill the dough in your refrigerator for 30-45 minutes before baking so that the dough firms up a little and is easier to scoop.
The finished cookies have a texture similar to another traditional Rosh Hashanah treat: honey cake. One of these cookies just isn't enough. You'll have one...and then another...and then another.
L'shana tova! (Happy New Year!) Makes 3 dozen cookies. (To see this recipe in process, check out Picturing Rosh Hashanah Cookies.)
1 stick butter
1 cup dark brown sugar
1/4 cup white sugar
1 egg yolk
2 teaspoons vanilla
1 teaspoon lemon zest
1 teaspoon lemon juice
1 3/4 cups oatmeal
1 1/2 cups flour
1 1/2 cups diced apple
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon clove
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Refrigerate dough for 30-45 minutes.
- Preheat oven to 350º.
- Shape dough into balls—about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.