Honey Mustard Salmon

Reading all of your wonderful comments on the Honey Basket Giveaway post (ends tonight at midnight), I was inspired to put together this Recipe Exchange.

Here’s how it’s going to work – I’m going to share my honey mustard salmon recipe (it’s so basic – but so yum). And then I’m going to ask that YOU share one (or more) of your favorite honey recipes. Honey cookies, honey cake, honey roasted vegetables, honey glazed chicken… we want them all!

Think of this post as your virtual honey cookbook.

Now it’s your turn: Please, share your favorite honey-inspired recipes in the comments section!

Show me the honey!


  1. All-Purpose Honey Teriyaki Sauce

    Makes 24 servings

    1 cup honey
    1 cup soy sauce
    1 cup sake (rice wine)
    1 clove garlic, minced
    1-1/2 teaspoon grated fresh ginger root
    1 teaspoon sesame oil

    Combine all ingredients and blend well. Dry white wine may be substituted.

  2. I rely heavily on the honey cake recipe that smitten kitchen posted a few years ago. ‘majestic and moist honey cake’. My daughter turns 7 on the 2nd day of rosh hashanah this year, and she asked if we could have that as her birthday cake. So, it’s got to be good.
    I might serve it with your honey-mustard salmon. It sounds delicious!

  3. I like to cook salmon with leeks (2 simanim, one dish :-). I fry 2 leeks over low heat and add honey. I sprinkle salt and pepper on the salmon and then add it to the pan too. Very simple and very delicious.

  4. This is my favorite honey recipe… I found it on pinterest and make it often.


    Easy and yummy crock pot honey sesame chicken.

  5. Teiglach (Honey Dough Balls)
    From Gil Marks’ The World of Jewish Cooking


    3 large eggs, lightly beaten
    ½ teaspoon baking powder
    ¼ teaspoon salt
    About 1 ¾ cups all-purpose flour


    1 cup honey
    ½ cup sugar
    ½ teaspoon ground ginger
    1 cup coarsely chopped walnuts, blanched almonds, or hazelnuts (optional)

  6. I make this honey sponge cake every year. It’s light and moist and yummy! http://www.recipelink.com/cgi/msgbrd/msg_script.pl?printer=1&board=31&thread=19025

  7. Honey cookies

    3 c flour, 1 c sugar, 3 eggs, 1/2 c oil, 1/2 tsp baking soda, 1/2 tsp baking powder, 3 tbsp honey.

    Mix ingredients together. Roll into balls and drop on greased or sprayed cookie sheet. Bake 10-14 min at 350. Makes 24 cookies. They don’t look pretty but they’re delicious.

  8. honey garlic chicken YUMMM!!

    Honey Garlic Chicken
    1 1/2 tsp paprika
    2 T. honey
    2 T. mustard
    2 cloves garlic, minced
    salt and pepper

    Mix, and spread over chicken.

  9. Fay Duftler says

    Middle-Eastern inspired honey-infused Chicken Marinade….best grilled chicken (dark meat) cutlets ever! Can use white meat too, but we are a dark meat household 🙂

    1/4 cup soy sauce (or coconut aminos, if you follow a paleo diet)
    1/4 cup water
    Juice of one lemon—about 3 tablespoons
    1 tablespoon honey
    2 tablespoons cumin
    2 tablespoons coriander
    2 teaspoons tumeric
    1/2 teaspoon cardamom
    1/2 crushed red pepper

    Combine all ingredients, pour over chicken and marinade for about 1/2 hour at room temperature. Grill in grill pan indoors, or grill outdoors. About 5-7 minutes a side depending on thickness of chicken cutlet and heat of fire. Don’t flip too frequently or you won’t get those gorgeous grill marks. Enjoy! Yum!

  10. This is my grandmother’s honey cake recipe:
    3/4 C shortening (my sisters and I sub oil for the shortening)
    1 C brown sugar
    1 C honey
    4 eggs
    3 1/3 C flour
    1 t baking powder
    1 t baking soda
    1/2 t salt
    1/2 t cinnamon
    1/8 t allspice
    1 C coffee
    1/8 t ginger
    1/2 t nutmeg
    1/8 t cloves

    Blend shortening, sugar and honey. Beat until well mixed. Add eggs and continue to beat. Add sifted dry ingredients alternatively with coffee, Pour in 9 x 13 inch pan which had been greased. Bake in 325 degree oven to 50 to 60 mins.

    • I love that this one is in a 9×13 pan (and that it’s your grandmother’s of course) – I find those bundt cake pans so intimidating! I wonder if I could sub coconut oil for the shortening.

  11. I’m looking for a honey cake recipe with no coffee since my husband is super sensitive to caffeine. Does anyone have a delicious one to share?

  12. I got this from my favorite crock pot recipe blog and I loved it:

    Honey and Cinnamon Carrots
    –4 cups of baby carrots
    –1/2 cup of orange juice
    –2 T honey
    –1 T butter
    –1/4 t ginger
    –1/2 t cinnamon
    –1/4 t each of salt and pepper

    Add everything to the crock, cook on high for 4 hours. Stir then actually get your child to eat carrots!

  13. Susie Fishbein’s sunken apple and honey tart is pictured on the cover of the original Kosher by Design: its potchke-level is medium-low (critical for me), the taste is deee-licious, and it always looks as pretty coming out of the oven as it does on her cover.

    Can’t wait to use my new apple peeler/corer/slicer to lower the potchke level even more!

  14. Whole Wheat Challah with Applesauce and Honey

    My Israeli teacher gave me this recipe and I tweaked the recipe to the perfection:

    This challah is not made for bread machine, it is all natural with human labor (sorry but it is all worth it)

    This recipe called for two loaves of bread

    ww=whole wheat (make sure they said 100% whole wheat because sometime they deceived u with “Whole Wheat flour” with no 100% on it, they don’t want to lie but same time they trick you)

    Take big bowl!

    2 cup of lukewarm water (recipe call for it, but i used 1 3/4 cup of water to make less sticky dough, so play with it)
    2 packages of rapid active dry yeast (or 1 oz of rapid active dry yeast to make less fluffy)
    1 cup of ww flour
    mix (with fork or use mixer with dough hook)
    2 cups of ww flour
    mix (fork and hand or use mixer)
    1/2 cup of honey
    1/2 of cup unsweetened applesauce (u can use sweetened applesauce)
    1 egg
    pinch of salt
    mix (with fork or mixer)
    2 cups of ww flour
    mix (fork and hand or mixer)
    1 cup of flour (put little flour slowly as u knead it because sometimes u need less or more, don’t be scared if u put more flour than 1 cup of flour, just make it is not TOO sticky. Too sticky means u have a hard time to take dough from your hands)

    Let it rise for 3-4 hours to rise.(me-3 and half or more hours)
    Knead again (u could use flour if u find it is too sticky) then shape it (I used shape of loaf because I have loaf bread pans but u could braid it if u want to but after u shape u need to put loaf pan so it could rise nicely not other way.) then grease the two pans, then put challah in it.
    Rise again for 30-40 minutes
    paint on challah with egg, you could put any topping like sesame seeds but i put oats on it
    preheat 350 degree, then put in it for 28 minutes (or until it is golden brown color)
    after a few minutes to cool down, take challah off the pan or the bottom will be little wet

    (You could put raisins in it if you want to, it is delicious with it)

    You could use spelt flour. It is delicious too!

    Slice cutlets in half
    Dredge in flour
    Sauté an onion and some mushrooms
    Put on cutlets
    1 T soy sauce
    ¼ cup honey
    ¼ cup lemon juice
    Pour on top of cutlets
    Bake at 350 for 17-20 minutes
    Take out of oven and baste
    Freezes and defrosts very well.

  16. Very simple, but yummy!
    Honeyed Turkey:
    One defrosted turkey in pan
    “Paint” with melted margarine (kids love to help with this!)
    “Paint” with honey
    Bake in preheated oven at 375. After an hour, “paint” with more honey – making especially sure to get all the nooks and crevices. (My mother loves to put an apple inside the carcass to keep it moist – and I just love my kids telling our guests that we are having apple and honey turkey for Rosh Hashana).
    Continue to cook until turkey is done. (Times will vary depending on size of turkey.)

  17. michelle brodman says

    my favorite curry and honey chicken
    3 cut up fryers ,3 large sweet onions sliced thin, olive oil about 1/4 cup, 1 cup honey, 1 tsp curry powder, spices for the chicken, any that you like, i use onion powder, garlic powder and pepper.
    heat a pan and add the olive oil, when nice and hot add the onions .
    when wilted add the curry powder and mix well. add the honey and cook till nice and brown. heat oven to 375
    in a large baking pan lay out the chicken , sprinkle the spices on and pour over the onions , bake uncovered till nice and brown.

  18. Candy Salmon

    Seasoned salt
    Garlic powder
    Rosemary garlic seasoning(optional)

    *Season fish. Bake uncovered on 375 for 18 minutes.

    ½ cup honey
    1 Tbsp mustard
    ½ tsp ginger powder
    1 tsp garlic powder
    4 Tbsp soy sauce

    *Mix together everything but the soy sauce. Add soy sauce and mix again. Pour mixture over fish and broil for 5 minutes on the 2nd rack from the top. Baste occasionally.

  19. Honey Balsamic Green Beans

    16 ounces green beans
    1 tablespoon olive oil
    1 clove garlic, minced
    1 tablespoon balsamic vinegar
    1 teaspoon honey
    1 teaspoon onion powder
    Salt and freshly cracked black pepper

    Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.

    In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes.

    Transfer the beans to a serving bowl and serve.

  20. Heather M. Glass says

    I’m making salmon! Don’t really have a recipe, so here goes my vision:

    melt a stick! of butter in my nice saute pan
    once it’s hot and bubbly, put thawed salmon, skin side down
    once it’s cooked about 1/4 to 1/3 of the way up , place half cloves of garlic, some sliced shallots, and a sprig of rosemary onto the fish, tilt the pan, and use a large spoon to baste the butter over the fish… this cooks it top-down, keeps it moist, and retains so much FLAVA!
    Once the fish is nearly cooked through, transfer to some soaked cedar boards on a baking pan, and pour on honey that’s been spiced up with the flavors of your choice.
    place under the low broiler while I prepare plates…

    serve and enjoy!

  21. Surprisingly few vegetarian RH recipes out there, so in addition to kugel, I make this (can be parve, too)

    Honeyed Nahit (Chick Peas)

    2 cups dried chick peas, soaked overnight*
    2 teaspoons salt
    3 cups cooked rice
    1/2 cup melted butter or rendered chicken fat
    1/2 cup honey
    1/2 cup water
    Drain chick peas, add salt and cover with fresh water in a saucepan.

    Cook, covered, over low heat until tender, about 1 1/2 hours. Drain.

    Combine rice and drained chick peas in a 2-quart casserole or baking dish. Pour a mixture of remaining three ingredients over all.

    Bake at 350 degrees for 1/2 hour or until lightly browned on top. Serve immediately.

    *This recipe may be made with canned chick peas eliminating the need to cook the chick peas for 1 1/2 hour.

  22. I make this almost every year as a Rosh Hashanah dessert – chocolate honey tart from Bon Appetit magazine. Every time, I tweak it a little bit – here’s what I’m planning for this year:

    Nonstick vegetable oil spray
    18 whole honey graham crackers (2 sleeves)
    1/3 c (about 6 Tbsp) margarine, melted
    1 Tbsp margarine, room temperature
    2 Tbsp honey
    1 cup Rich’s whip
    contents of 1 lavender and hibiscus tea bag (would probably be great with chai, also)
    12 ounces bittersweet or semisweet chocolate
    1 tablespoon unsweetened cocoa powder
    sea salt

    Preheat oven to 350°F. Spray 10-inch diameter tart pan with removable bottom (or springform, or glass tart pan) with nonstick spray. Grind graham crackers with melted margarine and honey in processor until fine crumbs form. Press crumbs evenly onto bottom and up sides of prepared pan. Freeze pan for 10 minutes (skip if it’s a glass pan), then bake in preheated oven for 10 minutes. Cool.

    Bring Rich’s whip and contents of tea bag just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture through a fine mesh sieve into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon margarine; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Sprinkle generously with sea salt. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve.


    1/2 cup dijon mustard
    3-4 Tbsp honey
    1/4 cup olive oil
    1-2 tsp lemon juice
    1/2 tsp garlic powder
    1/4 tsp pepper
    pinch of cayanne pepper

    shake it up and pour it on a yummy green salad!

  24. Carrot/Date/Rice Dome

    Cook rice. Slice carrots into coin shape and steam,rinsing in cold water to stop cooking. Mix with favorite vinagrette, adding chopped dill. Slice dates in half and check.

    Then pack into high sided bowl (I use a salad bowl for this) in this order:
    carrots lining bottom and sides of bowl. Rice packed in the middle. Cover with foil and place a weight like a tuna can on top). Let sit in refrigerator til 1/2 hour before serving. Then”unmold” by putting a place on the top of the salad bowl and flip it over quickly. Scatter dates. Enjoy!

  25. Brown Brisket on top of stove in a roasting pan. Dice 1 large onion. 1/2 way through add onion to brown.

    Seasoning-shake on generously on both sides of the meat

    Lawry’s Seasoned Salt

    Lawry’s Seasoned Pepper



    2 1/2 cloves of minced garlic

    sugar-sprinkle a snip around

    Boil water and fill pan 3/4 of the way.

    Cover tightly with foil.

    Bake at 325* for 1 1/2 hours. Then turn over and cook for another 1 1/2 hours or until fork tender.

    Pour liquid into blender & liquify for 1 minute.

  26. I’m going to try something new this year, so I don’t know if it’s an awesome recipe or not. But I came across Tindora or Ivy Gourds in a local produce store in my ethnically-diverse neighborhood, and I’m going to give them a try. I’m planning to roast them, using this recipe for inspiration (http://www.monsoonspice.com/2011/10/tindoraivy-gourd-roast-roasted.html). I am not going to use all of the spices listed, and I might not go this way at all but season more how I would season a zucchini or mexican summer squash (lighter than zucchini), with olive oil, garlic powder, onion powder, a little salt, freshly ground black pepper, and a little cayenne pepper. I just don’t see how that mix could go wrong. But at least I’ll use the Indian recipe linked above for cooking times amounts. Wish me luck!

  27. Perry Helena Dozetas says

    Sweet Healing Sephardic Meat

    2 Kilo Meat, whole (i use shoulder)**
    6 Teeth? Garlic, whole
    1 LARGE Onion, chopped into rings
    1.5 Cup Red Wine
    5 TBL Silan (Date Honey)/Honey
    2 TSP Cinnamon
    1 TSP Ground Cloves (for the antioxidant 😉
    1.5 TSP Ginger
    1 Cup Dried Fruit (dates, apricots, etc.)

    **Marinating the meat before hand is the key to flavourfull/succulant meat. Though if you forgot to/dont have time to, the recipe will still be amazing, but doing so will only benefit the whole sha-bang. I let it sit in some wine for 30 minutes-1 hour.

    Preheat oven to 150C/300F. Oil the pan, place the chunk of meat (do NOT slice) ontop of half the onion, and top with the other half. Combine sauce ingedients, and pour over the meat. Add optional ingrdedients, and pop into the oven!

    Cook 1 hour per kilo

  28. Tayglach Recipe

    6 eggs

    1/2 C oil

    1 tsp. vanilla

    3 C flour

    1 tsp. baking powder

    1/2 tsp. salt

    1 lb. honey = 2 cups

    2 C sugar

    1 tsp ginger

    cinnamon sugar

    Beat eggs well, add oil, salt and vanilla. Add flour and baking powder. Beat until you can handle it and knead until not sticky to fingers. Flour board and cut off small portions. Roll into rope about size of finger. Press dough into cinnamon sugar land tie into knot. (I suggest placing all knotted dough pieces on a cookie sheet with parchment paper until ready) When all dough is made into knots, slowly bring honey sugar and ginger to a boil. When boiling, put tayglach into syrup. Let cook for an hour on medium heat. If golden after 1/2 hour, you can stir so honey cooks all over. When all golden brown, pour a glass of water into pot and let cool.


  29. “honeyed butternut squash” from Chef’s Confidential cookbook. Easy, delicious and healthy- I make it for shabbos all year but it’s especially perfect for rosh hashana! You can use leeks instead of celery and shallots.

  30. Apple Crsip

    1 cup oatmeal
    1 cup whole wheat (or white) flour
    1 cup brown sugar
    1/2 cup oil
    Combine until crumbly.

    5-7 apples
    1/4 cup white sugar

    Peel and slice apples thin to cover the bottom of a 9×13″ pan. Sprinkle white sugar, then cover with crumb topping. Bake at 350 about one and a 1/2 hours.

  31. Honey roasted veggies – this one is improvised so don’t take the measurements exactly, it’s all approximate and depends how many you’re feeding… Great for people (like me) who aren’t so into sweets, this has honey in it but it’s not cloying, I prefer savory flavors and I like it.

    1/3 c. olive oil
    2-4 Tbsp honey (a person like me should use 2. if you like things sweeter, use more)
    3 Tbsp vinegar
    1 Tbsp Italian seasoning blend
    salt and pepper to taste

    Any combination to taste of
    Sweet potatoes
    Small red potatoes with skin on
    Zucchini and/or other summer squash
    Red pepper
    Whatever else you like to roast?

    Wash vegetables and cut into chunks. The only thing I’d peel is the carrots, the others do well with peels on.
    Pour dressing over veggies and toss to coat well.
    Spread in a large roasting pan – doesn’t have to be a single layer but the shallower the better, I find.
    Bake uncovered really hot – 400-450 F. Stir every 10 minutes or so.
    Remove whenever they reach desired doneness – vegetables should be soft all the way through, but I prefer to leave them until they also get a little shrively and crisp on the outside, but you need to watch that they don’t burn.

  32. 2pounds ground meat salt and pepper 2 bottles chili sauce 2cans whole cranberry sauce brown the meatballs in the oven. mix together the chili sauce and cranberry sauce, pour over browned meatballs. cover and bake 350 for 45 minutes. eat for Rosh Hashnah as an entree. use the leftovers served over rice.

  33. Butternut Squash and Grapes with Honey Glaze

    peel 1 lg or 2 sm butternut squash. Slice into circles about 1″ thick. Place on greased baking sheet. Scatter 1 c red seedless grapes, and 2-3 shallots. Mix in sm bowl 3Tblsp honey, 3 Tblsp oil. Drizzle veg with mixture. Sprinkle w salt and pepper. Bake at 350 for about 45 min, until tender.

    From a Jewish mag recipe section (don’t remember which one).

    So Delish!

  34. Ii love the honey breaded chicken recipe from the purple Spice and Spirit. Ii bread the chicken, either seasoned bread crumbs or you can also use matza meal and spices. You can just lay it in the pan or brown in a frying pan first. Then mix 1 c of OJ, 1/2 hot water, and 1/4 c honey. Pour over chicken, cover and bake. Delicious!

  35. I love this Challah recipe. I changed the original recipe because of someone’s egg allergy and never went back! It comes out so sweat and soft. Yumm!

    1 cup lukewarm water
    4 tbsp apple sauce
    ~1/3 cup oil
    4 cups flour
    1/2 cup sugar or honey
    1 1/2-2 tsp salt
    1 tbsp yeast

    Put onto dough program in bread machine.
    Makes 2 large challot. Brush the challahs with butter before cooking.
    Heat the oven to 350F, bake for 15-20 minutes. I usually use a stone.

  36. Honey Mustard Chicken

    I’m the type to just mix stuff up without a real recipe, so I don’t have good measurements, but I mix together some mayo, honey and mustard (usually spice brown or dijon), spread it over cut-up chicken pieces, sprinkle with some parsely flakes just to look pretty, and bake! I sometimes also add corn flake crumbs, either under (for a more mushy, saucy coating) or over (for a more breaded type coating) the sauce.

    I also love to add honey to my corn salad – all you need is canned corn, throw in some diced red pepper, something green – either green pepper, or cut up snow peas, and red onion, add the honey, some vinegar, salt and pepper.

    • Thank you for sharing! Baruch HaShem, we enjoyed for Sukkot (with the ingredients we had on hand – had to sub olive oil for the mayo…) and it was much enjoyed! ?

  37. best cake ever found it on imamother:
    Honey Cake

    2 eggs
    3/4 cup honey
    3/4 cup sugar
    1/2 cup + 1 Tbsp. oil
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cocoa
    1 tsp. cinnamon
    1 cup strong coffee (1 c hot water w spoonful of coffee granules)
    2 cups flour

    Preheat oven to 350 degrees. With electric mixer, beat all ingredients together for 3 minutes. (I don’t use the mixer. Batter will be runny.) Pour into 2 greased and floured loaf pans. Bake for 40 minutes. (may take a little longer or less) Test for doneness by sticking a toothpick into middle of cake. If it comes out dry it is done.

  38. Alizah Kreisberg says

    Honey-Sesame Glazed Chicken


    Cooking spray
    ½ cup white wine
    ¼ cup honey
    2 tablespoons olive oil
    1 tablespoon kosher salt
    6 cloves garlic
    1 chicken, cut into eight pieces, about 3 pounds
    2 tablespoons sesame seeds


    1.Preheat oven to 400° F. Lightly spray a rimmed baking sheet.
    2.In a food processor, combine wine, honey, oil, salt, and garlic. Puree until smooth.
    3.Transfer to a large bowl. Add chicken and toss to coat well.
    4.Place chicken on the prepared pan top with sauce. Bake 40 to 45 minutes, or until chicken is cooked through.
    5.Garnish with sesame seeds.

  39. This is not a particularly Budget-friendly recipe, but it does have honey in it, and it’s DELICIOUS!

    Pomegranate Salmon

    3 pounds salmon fillets
    Freshly ground black pepper
    1 Tbsp. olive oil

    2 cups pomegranate juice
    1/4 cup honey
    1/4 cup finely minced garlic
    1/2 tsp. crushed red pepper flakes
    1 tsp. kosher salt
    1 cup dry white wine

    Minced parsley and pomegranate arils for garnish

    Wash the salmon and dry it well. Cut the filets into 4 – 6 even-sized pieces.

    Thoroughly mix the pomegranate juice , honey, garlic, pepper, salt, and wine. Put the marinade in a ziplock bag, add the salmon, seal the bag, and jostle the ingredients until the salmon is completely coated with marinade. Refrigerate and let the salmon marinate for 1 – 2 hours (or longer).

    Pour the marinade in a small saucepan. Bring the marinade to a boil, watching carefully so it doesn’t boil over, and immediately turn down the heat to low. Simmer the marinade while you cook the salmon.

    Remove the salmon from the bag and place it on paper towels. Pat the salmon dry, and season it on both sides with freshly ground black pepper. Heat the olive oil in a frying pan large enough to hold all the salmon until it is hot but not smoking. Sauté the salmon for 2 – 4 minutes per side, depending on its thickness. Don’t overcook the salmon; it tastes better slightly underdone than slightly overdone.

    Spoon the sauce (cooked marinade) on top of the salmon, and sprinkle it with parsley and pomegranate arils. Serve and enjoy!

  40. Honey Cake Biscotti (Paula Shoyer)
    Enjoy the taste of a classic honey cake, but with a cookie crunch.
    Nut-free • Parve
    Yields: 30
    3 cups plus 2 tablespoons (390g) all-purpose flour
    ½ cup (110g) dark brown sugar, packed
    ½ teaspoon cinnamon
    ½ teaspoon ground ginger
    ½ teaspoon ground cloves
    ¼ teaspoon ground nutmeg
    1 teaspoon baking powder
    Dash of salt
    ½ cup (120ml) canola oil
    ½ cup (170g) honey
    ¼ cup (60ml) brewed coffee or espresso
    2 large eggs
    1) Preheat oven to 350°F (180°C). Cover a jelly roll pan or cookie sheet with parchment paper. Set it aside.
    2) In a large bowl, place the flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt and mix together. Add the oil, honey, coffee, and eggs and mix gently to combine.
    3) Divide the dough in half and shape each half into a log, 10 to 12 inches (25 to 30cm) long by 4 inches (10cm) wide, leaving 2 to 3 inches (5 to 8cm) between each loaf.
    4) Bake for 35 minutes, or until the loaves are set and a little browned on the bottom. Slide the parchment paper off the pan. Let the loaves sit for five minutes. Slice each loaf into ¾ to 1-inch (2cm) slices. Place a new piece of parchment paper on the pan and place the cookies on it, cut side down. Bake for five more minutes. Let the cookies cool on the pan. Store in an airtight container for up to five days or freeze for up to three months.

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