Now I know I'm way late for Rosh Hashanah, but I debated whether or not I'd share these, since it isn't my favorite recipe of all time. However, they are parve and do not contain eggs, so I thought they may excite those of you with egg allergies out there.
You could use butter, of course, but to keep them parve I used Fleischmann's margarine. Growing up my mom always called this "Dad's butter" because my grandfather is highly allergic to dairy and we always used it when we baked for him. Every time I see the silver foil wrapper I think of him.
The margarine creams well enough, although it doesn't get that sugary crunch like when you cream sugar and butter. Maybe the honey affects this as well. Additionally, the recipe doesn't call for any eggs (even egg replacement) which is unique for me in a cookie recipe.
The dough itself is good enough. It rolls out quite nicely so that you can cut it into any shape you like. I loved this adorable apple shape for the Jewish New Year - it's a fun riff on "apples" with honey! The apples are a little sticky so it may help to cut them right on the parchment paper or silpat where you're going to bake them. I didn't find a fantastic way to make this work but you probably can!
I have to admit, these cookies come out really dry. They'd be good for sandwich cookies - spread the middle with apple jam, cream cheese frosting (if you didn't need them to be parve of course!), or you could dip them in chocolate. I think it would help cut the dryness. They do have a wonderful honey flavor, which you can alter using different types of honey. It's a very easy recipe for a last minute parve dessert!
adjusted slighty from Chick in the Kitchen
Ingredients2 sticks margarine, room temperature (I used Fleichmann's)
1/2 c. white sugar
4 Tbsp. honey (I used clover honey)
1½ c white flour
1 c whole wheat flour
1. With a hand mixer, cream margarine, sugar, and honey in a large bowl. (If you spray your measuring spoon lightly with non-stick spray first, the honey will slide right out.)
2. Slowly add flour, continuing to mix, until dough is smooth. Form into a large ball and wrap with plastic wrap. Refrigerate for at least 2 hours, or overnight.
3. Preheat oven to 300° F.
4. Cut dough into thirds, and work with each piece individually. Roll out to 1/2-inch thick on top of waxed paper or foil. Cut out cookies with a glass or cookie cutter, and place on a non-stick baking sheet.
5. Bake on the middle rack of the oven for 25-30 minutes, or until cookies are golden and edges have just begun to dark. Allow cookies to cool — they will harden as they do so. Use a flat, stiff spatula to remove them from the baking sheet.
My apologies to the vegan community - these cookies are not vegan - obviously veganism is not my fortay!