Rollout Honey Cookies
Aug
Roll out cookies that use honey are a little more unusual but we found a tasty recipe if you prefer to roll your cookie dough instead of scooping.
In a medium mixing bowl, combine the flour, cinnamon, salt, and baking soda. Whisk until well blended.
In the bowl of a stand mixer fitted with the paddle attachment beat the margarine and sugar on medium speed until well blended and slightly fluffy, about 3 Minutes. Scrape down the bowl and the beater. Add the honey, egg, and vanilla. Continue mixing on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough is well blended and comes together in moist clumps, 30 to 60 seconds.
Divide the dough roughly in half. On a piece of plastic wrap, shape each dough half into a smooth 5-inch disk. Wrap well in the plastic. Refrigerate until chilled and firm enough to roll out, 1 to 1 1/2 Hours.
Preheat the oven to 350 degrees F. Line two or more cookie sheets with parchment or silpat liners. Working with one disk at a time, roll the dough on a floured work surface to about 1/4 inch thick. Dust with additional flour as needed. Cut your cookies with apple or shofar-shaped cutters. Place the cookies about 1 inch apart on the lined cookie sheets. Gather the scraps and gently press together. Re-roll and cut. Repeat with the remaining dough.
Bake one sheet at a time until the cookies' edges are light-brown rim, 11 to 13 Minutes. Let the cookies cool on the sheet for about 10 Minutes and then transfer them to a rack to cool completely.