Bulgarian Honey Cookies

Name: Bulgarian Honey Cookies
Yield: 12
Ingredients: 4 cups Wheat flour; 2 Egg; 0.25 teaspoons Salt; 1 teaspoon Baking Powder; 2 teaspoons Vegetable Oil; 1 teaspoon Cinnamon; 1 teaspoon Vanilla Extract; 1 cup Icing Sugar; 0.25 cups Honey; 2 cups Chocolate Chips

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Contains allergens

Cereales con glutenHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein7 %7 g
Carbs68 %67 g
Fat25 %11 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	378 kcal	382 kcal
Protein	7 g	7.1 g
Carbs	67 g	67.7 g
Fat	11 g	11.1 g

One serving is about 99 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Bulgaria

Ingredients

960 ml Wheat flourOriginal: 4 cups
2 Egg (large)
0.25 teaspoons Salt
1 teaspoon Baking Powder
2 teaspoons Vegetable Oil
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
240 ml Icing SugarOriginal: 1 cup
60 ml HoneyOriginal: 0.25 cups
480 ml Chocolate ChipsOriginal: 2 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.