Nutritional Info

Nutrition Facts

Serving Size 1 (19g)

Calories 55
Calories from Fat 4 (8%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 15.2mg 5%
Sodium 8.4mg 0%
Potassium 19.6mg 0%
Total Carbohydrate 10.8g 4%
Dietary Fiber 0.3g 1%
Sugars 2g
Protein 1.5g 3%

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Recipe Description
This cookie comes from Antwerp, Belgium, where my husband's distant cousin Ruchi managed to find the time to type up this heirloom family recipe. Of all the tested cookies I sent my in-laws, these unadorned, toothsome little honey balls were their favorite to have with tea. Have a honey-sweet year, says Ruchi!
Prep time
24 hr 20 min
Cook time
17 min
Ready In
24 hr 37 min

Ingredients

Serves Tool

Serves To:USMetric
2   large eggs
1/3 Cup(c)  honey
1 Cup(c)  sugar
2/3 Cup(c)  vegetable oil
1 1/2 Teaspoon(t)  pure vanilla extract
1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  cinnamon, ground
2 Tablespoon(T)  seltzer or club soda
4 1/4 Cup(c)  all purpose flour

Preparation

Fit an electric mixer with the dough hook, and beat the eggs, honey, sugar, oil, vanilla, baking powder, cinnamon and seltzer on medium-low speed for 15 minutes. Add the flour and mix until incorporated. Cover the bowl and refrigerate for several hours or as long as overnight. Preheat the oven to 350° F. Line several baking sheets with parchment paper. With oiled hands, form the dough into walnut sized balls, and place them 1 inch apart on the prepared baking sheets. Bake, two sheets at a time, on the bottom third and top third oven racks, rotating the sheets from top to bottom and front to back halfway through, until golden brown, 14 to 17 minutes. (Watch that the bottoms do not burn.) Let the cookies cool on the baking sheets set on wire racks. Repeat with the remaining dough.

Additional notes

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