Rosh Hashanah Cookies

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.)

Creamables	1 stick butter 1 cup dark brown sugar 1/4 cup white sugar
Wet Ingredients	1 egg yolk 1/3 cup honey 2 teaspoons vanilla 1 teaspoon lemon zest 1 teaspoon lemon juice
Dry Ingredients	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

1. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
2. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
3. 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.
4. Refrigerate dough for 30-45 minutes.
5. Preheat oven to 350º.
6. Shape dough into balls—about 2 tablespoons each.
7. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
8. 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.

Comments

[Jonnazz]

I give these a thumbs-up!!! As a Jew and a cookie lover...great cookies (and captured in a such a compelling picture)!

[Lorraine]

I'm delighted to announce that as I'm writing this comment, I'm enjoying a Rosh Hashanah cookie with my tea. What a delicious breakfast!! These cookies made such a hit, that they'll be gone by the holiday. I really indulged as a real-life cookie taster and loved every minute of it. The "Redheads" were outrageous and the "Cranberry Crunch" were scrumptious!A good tip for fellow readers is how well they held up to freezing. They tasted just as good as if they were just baked. Of course the best bonus of real-life cookie tasting is spending time with the baker and the original redhead. Love you guys!! It's going to be hard to go back to being a virtual taster.

[Oatmeal Cookie Guy]

Yay! Cookie success.

[Laurel]

YUM!!!! I just made these cookies, and they are sooooooo good! My daughters love them, and my house smells so delicious from them cooking. Both of my girls were drooling just from the smell. Definitely a new favorite cookie for me. Thanks for your wonderful creations.

[Oatmeal Cookie Guy]

Thanks for the cookie-love, Laurel!