Best 6 Phoenician Honey Cookies Biscuits Recipes

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

HOPPIN' HONEY BISCUITS

Steps:

• Heat oven to 450°. Stir Bisquick, cinnamon and milk until soft dough forms; beat vigorously with spoon 30 seconds. Place dough on surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times.
• Roll or pat dough into 10x8-inch rectangle, 1/2 inch thick. Cut dough lengthwise into 1/2-inch strips. Fold each strip in half into U shape; twist curved end to form lower part of bunny, then twist middle to form upper part of bunny. Leave ends of each strip straight to form bunny's ears. Place on ungreased cookie sheet.
• Make slight indentation in lower circle of dough to hold cream cheese. Stir together cream cheese, honey and walnuts. Spoon about 1 teaspoon cream cheese mixture onto lower part of bunny for tail. Sprinkle cinnamon-sugar over bunnies. Bake 8 to 10 minutes or until golden brown. Serve warm. Store covered in refrigerator.

PHOENICIAN HONEY COOKIES (BISCUITS)

Steps:

• Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.

HONEY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
• Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.

OLD GERMAN HONEY COOKIES

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

OLD-FASHIONED HONEY PECAN PIE

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.