|1 1/2||Teaspoon(t)||pure vanilla extract|
|2||Tablespoon(T)||seltzer or club soda|
|4 1/4||Cup(c)||all purpose flour|
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.