In a bowl, mix the eggs, dark brown sugar, granulated sugar, oil, and honey until combined.
Add cinnamon, salt, baking soda and flour, and mix well to form a dough. Cover and refrigerate for two hours.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Shape dough into small balls and place on the baking sheet. Bake for 13 minutes.
Directions
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Notes:
These cookies keep well at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate for up to 2 weeks, though they may firm up slightly. They also freeze beautifully for up to 3 months. Thaw at room temperature.
Description:
Photos by Chay Berger
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I didn't realize that this required two hours of refrigeration.. and with the clock ticking until shabbos I poured the wet batter into a cake pan and just baked! Came out a tiny bit dry (next time I'll use more eggs to fix that) but delicious!