Instruction

• 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