Tag Archives: Honey

Halva Cookies

These delicious, melt-in-your-mouth cookies are based on Alla Staroseletskaya’s Tahini Cookies, from her food blog, Cooking with Yiddishe Mama. Instead of using just sugar, I opted for the halva taste and used sugar and honey. I would not replace all of the sugar with honey because that would mess with the texture – I learned in the Cordon Bleu baking textbook that white sugar beat into creamed butter is what makes a cookie light and fluffy.  It works like this:  soft butter left out for a few hours can be whipped to a lighter shade of cream; at this point, beating in granulated sugar will create little air pockets in the butter, which is central to the architecture of a crumbly cookie. Continue reading