Recipe: Korean Cookies - Mae Job Kaw (thin cookies) and Yak Kwa (honey cookies)

Mae Job Kaw (thin cookies)

2 cups all purpose flour, sifted
1/2 cup + 1 tbsp rice wine
3 tbsp sugar
1 tbsp ginger, finely crushed
1/4 tsp salt
2 tbsp pinenuts, ground

honey syrup:
3/4 cup honey
1/2 cup sugar
1/2 cup water

to prepare honey syrup: thoroughly mix honey, sugar and water in saucepan. bring to a boil for 3 min. over med. heat, stirring occasionally, then simmer for 5 min without stirring. set aside to cool

mixt he rice wine, sugar, ginger and salt in a small bowl. sift flour in a large mixing bowl, adding the wine mixture a little at time to make a dough. roll the dough between 2 sheets of wax paper to very thin sheets. cut the dough into 1 by 2/12 inch long pieces. slit each piece downt he center, leavein 1/2 inch at each end. pull one end through and out the slit. heat the oil to 310 F or 150 C in deep fat fryer. fry cookies until golden brown on both sides. soak the hot cookies in the cool honey syrup for 5 min. remove the extra syrup and sprinkle with pine nuts before serving.Yak Kwa (honey cookies)

2 cups flour
1/2 tsp salt
1/8 tsp pepper
3 tbsp sesame oil
2 tbsp giner root juice (directions in step 1)
3 tbsp honey
2 tbsp rice wine

honey syrup:
3/4 cup honey
1/2 cup water
1/2 cup sugar

cooking oil
pine nuts, minced 1 to 2 tbsp

for ginger juice: bring 1/4 c water to a boil, add 3 to 4 slices of ginger roots and cook for 5 min over med heat. set aside to cool

honey syrup: thoroughly mix honey, sugar and water in saucepan, bring to boil for 3 min over med heat, stirring occasionally, then simmer 5 min without stirring. set aside to cool

sift flour with salt and pepper. place flour mixture in mixing bowl - add sesame oil, ginger juice, honey and rice wine. mix thoroughly with a wooden spoon to make dough. roll dough between 2 shets of was paper to 1/2 inch thick cut with a 1 1/2 inch round cookie cutter. heat oil to 310 F or 150 C in deep fat fryer. fry cookies very slowly til golden brown on both sides. soak cookies in cool honey syrup for 10 to 15 min. remove extra syrup from cookies and sprinkle with pine nuts. keep cookies in covered container in refrigerator as long as 4 to 6 weeks.