Bulgarian Honey Cookies

Dessert

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Eggs2 large

Powdered Sugar1 cup

Honey1/4 cup

Vanilla Extract1 tsp

Vegetable Oil3 Cups

All purpose flour4 cups

Salt1/4 tsp

Ground Cinnamon1 tsp

Baking Powder1 tsp

Chocolate Chips2 cups

Vegetable Oil2 tsp

Method 0/7 steps

Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper.

In a bowl, combine flour, salt, cinnamon and baking soda.

In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes. Add vanilla extract and honey. Mix to combine, then add oil.

Add the flour mixture in two increments and beat to incorporate. Let the dough rest for 5-10 minutes.

Shape 2 tbsp balls, place on baking sheets and press flat. Bake for 12-15 minutes, until golden. Let the cookies cool down completely.

Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each.

Dip cookies halfway into chocolate. Let it set. Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated.

00:00:00

Original source

🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.