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Taiglach Honey Cookies

Taiglach- Honey Cookie Bars

Honey cookie bars perfect for a sweet Rosh Hashanah!
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Servings 8


  • For dough:
  • 3 eggs
  • 1/4 cup sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 cup vegetable oil
  • 1 1/2- 2 cups all-purpose flour
  • For honey sauce:
  • 3/4 cup honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon group cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup chopped walnuts toasted
  • 1/2 cup chopped pecans toasted


  • Pre-heat oven to 350 degrees F.
  • Beat your eggs and then mix in the sugar, ginger, cinnamon, sugar and oil.
  • Then mix in the flour until you have a soft dough. Knead into a ball.
  • Let your dough rest for 15 minutes. While the dough is resting, toast your nuts. I toasted mine for 10 minutes in the oven at 350 degrees F.
  • Then roll out the dough into strips and cut into 1/2 inch by 1/2 inch blogs. (Next time I would try even smaller blogs- 1/4 inch by 1/4 inch to make a tighter bar.) If your dough is bouncing back when you try to roll it out, let it rest more so your gluten chills out.
  • Then bake for 5-10 minutes or so until the blogs are brown and cooked through.
  • Spread the blobs on a piece of parchment or wax paper. They should be close together.
  • Now time to make your honey caramel. Boil the honey, ginger and cinnamon until it is thick and looks like syrup. This took me about 7 minutes. Watch it carefully since it can go from good to too darn quickly.
  • Then mix in vanilla and nuts and pour over the blobs.
  • Let cool, and then cut into chunks.
  • If you aren’t going to serve it right away, and it is 100 degree where you live too, I recommend storing your taiglach in the fridge.
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