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Lemon Glazed Honey Cookies
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Honey cookies are a classic Hanukkah treat and these delicious drop cookies don’t require rolling or decorating like their fussy cousins.  
makes about 5 dozen


Cookie Batter
1 cup butter or margarine
1 cup brown sugar
1 cup Kallas honey
1 egg
1-1/2 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch salt
Lemon Glaze
2 cups confectioner’s sugar
2 teaspoons lemon juice
Finely grated zest of 1 lemon
2 tablespoons Kallas honey
1-2 tablespoons boiling water

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Lemon Glazed Honey Cookies
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 350 degrees. Lightly grease cookie sheets.
2. In the bowl of an electric mixer, cream together butter and sugar until combined. Add honey, egg and vanilla, and beat until combined.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Stir into wet ingredients until just combined, being careful not to over mix.
4. Using a tablespoon, scoop dough and drop onto prepared pans, about an inch or so apart.
5. Bake for 10-11 minutes. Let cookies cool slightly on tray before removing to wire rack to cool completely.

Combine all of the ingredients in a small bowl. Add the water slowly, using only as much needed to get a smooth dipping consistency. After cookies are cooled, dip tops into prepared lemon glaze and set aside to dry.

Per cookie: 86 calories, 3g fat, 2g sat fat, 13g carbohydrates, 1g protein, 55mg sodium, trace fiber


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