Apple and Honey Cookies

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 498, total fat 16 G., saturated fats 1 G., proteins 6 G., carbohydrates 84 G., fiber 5 G., cholesterol 23 mg, sodium 415 mg, sugar 51 G.

Apples and honey are a popular treat during Rosh Hashanah (the Jewish New Year), symbolizing hope for the coming year. In this recipe, they are the centerpieces of large, delicate cookies, perfect for the holiday or simply a delicious fall treat for your family. The apples are grated, squeezed out, and the pulp is added to the dough. Each cookie is also garnished with a thin slice of apple, a hint of what's inside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1.5 cups premium flour
3/4 cup rolled oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
0.5 tsp of soda
1.5 tsp coarse salt
0.5 cups vegetable oil
0.5 cups tightly packed light brown sugar
1/3 cup + 2 tsp granulated sugar
2 tablespoons honey or agave syrup
1 large egg
1 tbsp vanilla paste
3 Granny Smith apples

Honey glaze

3/4 cup powdered sugar
1/4 cup honey or agave syrup
2 tsp vanilla paste
0.5 tsp coarse salt
1 teaspoon sea salt flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, rolled oats, apples, cinnamon, Agave nectar, honey, vanilla paste, eggs

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (175°C).

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
In a medium bowl, combine flour, oats, cinnamon, baking powder, baking soda, and salt; set aside. In a large bowl, combine vegetable oil, brown sugar, 1/3 cup granulated sugar, honey, egg, and vanilla extract until smooth. Fold the flour mixture into the butter mixture until a smooth batter forms.

Grate 2 apples on a coarse grater. Place them in the center of a clean kitchen towel, lift the sides of the towel, and twist to squeeze out excess liquid. You should have about 1 cup of grated apples. Add the apples to the batter and toss to distribute evenly. Cover the bowl with a clean kitchen towel and refrigerate for at least 1 hour or until tomorrow.
Divide the dough into 8 balls, each weighing approximately 80 grams (3 oz). Shape the balls neatly and place them on 2 baking sheets. Slice the remaining apple into 0.3 cm-thick horizontal slices and select the 8 prettiest ones (cored slices look best; be sure to remove all the seeds). Set the remaining slices aside for another use. Carefully place an apple circle on top of each cookie. Sprinkle the apples with the remaining 2 teaspoons of sugar.
Bake the cookies, rotating the baking sheets halfway through, until the edges are golden brown and the centers are set, 23–25 minutes. The dough under the apple slices may still look raw, but it will set as it cools. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely, about 1 hour.
Honey glaze:

In a medium bowl, combine powdered sugar, honey, vanilla extract, coarse salt, and 1/4 teaspoon water until smooth. If necessary, add more water 1/4 teaspoon at a time until the glaze is pourable. Drizzle the cooled cookies with the glaze. Sprinkle the glaze with sea salt.