Bulgarian Honey Cookies

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and powdered sugar for 3 minutes until light and fluffy. Scrape down the sides of the bowl.

Add the vanilla extract and honey, mixing until just combined. Then, with the mixer running on low, gradually stream in the vegetable oil until fully incorporated.

Add the flour mixture to the wet ingredients in two increments, beating on low speed after each addition until just combined. Be careful not to overmix.

Once the flour is incorporated, let the dough rest for 5 to 10 minutes. This helps the flour hydrate and makes the dough easier to handle.

Scoop the dough into 2-tablespoon balls and place them on the prepared baking sheets. Gently press each ball flat with the palm of your hand or the bottom of a glass.

Bake for 12 to 15 minutes, until the edges are set and the cookies are lightly golden. Transfer the cookies to a wire rack and let them cool down completely before glazing.

Dip each cooled cookie halfway into the melted chocolate, letting any excess drip off. Place them on parchment paper or a wire rack set over parchment paper to allow the chocolate to set completely.

Store the finished cookies in an airtight container or wrapped in cellophane bags. They will keep well for up to 2 weeks at room temperature or refrigerated.