Honey Cookies

Every Rosh Hashana {Jewish New Year} I bake up something made from honey. Honey is used in cooking and baking around the New Year to symbolize a sweet new year. These honey cookies are sweet, moist, and chewy! And, in my opinion, tastier  and easier to make than the traditional honey cake. 

What you will need:
⅔ cup oil 
1 cup sugar 
¼ cup honey 
1 egg 
1 tsp. vanilla extract 
2 cups flour 
2 tsp. baking soda 
½ tsp. salt 
Turbinado or powdered sugar, for rolling

Directions: 
Preheat the oven to 350°F. 
In a stand mixer, beat the sugar, honey, and oil until smooth. 
Add in the egg and vanilla and mix until combined. 
Mix in the flour, baking soda, and salt. 
Refrigerate for 15-30 minutes until firm. 
Shape the dough into balls {I use a cookie scoop for equally sized cookies} and roll in the turbinado or powdered sugar, making sure to coat the whole cookie. 

Bake on a baking sheet for 7-9 minutes until the edges are light brown in color. 

Happy New Year!

Oatmeal Cream Whoopie Pies

These cookies are so addicting, and even better you get to eat two cookies at once!

What you will need:

Whoopie Cookies

1 1/2 cups butter or neutral oil

1 cup dark brown sugar

1/2 cup granulated sugar

1 large egg

2 tsp vanilla extract

1 tsp dark molasses

1 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

3 cup instant oats

Filling

3/4 cup butter

1 tsp vanilla extract

2 1/2 cups powdered sugar

1 tbsp milk

Directions:
Cream butter, brown sugar, and granulated sugar in a stand mixer with paddle attachment for a couple of minutes. Slowly beat in the egg, vanilla, and molasses and mix until smooth.

Mix in the baking soda, salt, and cinnamon. Add in the flour and oats and mix on low speed until combined.

Scoop the dough using a 4 tsp cookie scoop to portion the dough onto a parchment or silicone mat lines baking sheet and space about 2" apart. Flatten the balls slightly and place in the fridge for about 20 minutes.

While the cookies chill, preheat the oven to 375°F and make the filling.

Cream the butter in a mixer with a paddle attachment until fluffy, about 5 minutes and then beat in the vanilla. Slowly add powdered sugar, about 1/2 cup at a time. Once all of the powdered sugar is combined, beat in the milk. Mix on high for a few minutes until fluffy and combined.

Add the filling to a ziploc bag {I place in a glass so it's easy to fill} and put in the fridge to firm up.

Bake the cookies 10-12 minutes, until lightly golden brown. Let the cookies cool on a rack for 30 minutes before filling.

Snip the corner of the filling bag and fill half the cookies {with the bottom facing up.} 

Place the second cookie on top for a sandwich!

Enjoy!