Ronnie's Notes
Back in the day, when I was a young girl, I walked home from school and before I did any homework or piano practice I had a snack. My Mother was a cookie baker so invariably, the snack was milk and cookies. We didn’t have little bags of chips or puffs or granola bars back then.
I remember one time my mother veered away from her usual Fannies, peanut butter cookies and kichels. That was the day I brought my friend Joseph Lieberman (no, not that Joseph Lieberman) home to do homework together. I was happy my Mom had baked something new because Joseph had been to the house several times and maybe he was bored with the same old stuff. I had asked her if, sometime, she could bake something else. And so she did.
She made sugar cookies.
They were a great success. She made them occasionally after that but usually went back to the old favorites.
I’ve made my Mom’s recipe a few times over the years. Depending on the time of year I cut them into different shapes with cookie cutters (Hearts for Valentine’s Day usually).
This isn’t my Mom’s recipe though. I fiddled with it because hers included butter and I wanted to make it non-dairy. Also, I just bought some new jars of date honey (silan) and wanted to use that instead of the regular honey. She also added citrus peel and I didn’t.
But it is more or less her recipe.
Whether or not our children actually go back to school this season, milk and cookies is always a good treat.
In addition, these cookies, with the traditional holiday dates and honey, are a delicious choice for Rosh Hashanah (whether you use old fashioned honey or silan).
Shanah Tovah.
Instructions
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
Combine the shortening, coconut oil, sugar, honey and vanilla extract and beat at medium speed for or until light and fluffy.
Add the egg and egg yolk and beat at medium speed for or until well blended.
In a separate bowl combine the flour, baking powder, cornstarch, salt and cinnamon.
Add the dry ingredients to the honey mixture and beat at medium speed until a soft dough forms.
Roll the dough on a floured surface to 1/8-inch thickness.
Cut out shapes with 2-inch round or heart-shaped cookie cutters.
Place the cookies prepared cookie sheet.
Bake for or until the edges are lightly brown.
Let cool.
Sprinkle with confectioners’ sugar.