Ingredients:

  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/3 cup (110g) raw honey
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Cream the chilled butter and honey together. Mix until the texture is smooth and the color looks pale. Note: Don't let the butter melt; it should stay cool.
  2. Stir in the vanilla extract. Gradually fold in the flour and salt using a spatula or low mixer speed. Mix until a cohesive, non sticky dough forms. Note: Stop mixing the moment the flour disappears to avoid a tough cookie.
  3. Wrap the dough tightly in plastic wrap. Chill in the refrigerator for 1 hour.
  4. Place the chilled dough between two sheets of parchment paper. Roll it out until it is exactly 1/4 inch (6mm) thick. Note: Consistent thickness ensures they all bake at the same rate.
  5. Use the Torah shaped cutter to stamp out the treats. Arrange them on a lined baking sheet with 2 inches of space between them.
  6. Bake at 325°F (163°C) for 12 minutes until the edges are just barely set and the bottoms are a faint golden brown.
  7. Remove from the oven and let the cookies cool completely on the pan for 5 minutes, then move to a wire rack.
  8. Prepare the glaze by whisking powdered sugar, milk, and vanilla. Mix until the glaze is velvety and flows slowly. Flood the cooled cookies by pouring a spoonful in the center and spreading it to the edges.
  9. Use blue tinted icing to pipe two vertical scrolls on the sides and a central line to represent the Torah scroll.