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Parve
Medium
45 Minutes
Diets 
Here’s how you can make these classic cookies right at home. Make sure to let the white glaze dry a bit after frosting, before adding the chocolate glaze.
1 pound margarine
1 and 1/3 cups sugar
4 teaspoons Gefen Vanilla Sugar
4 eggs
4 cups flour
1/2 teaspoon salt
2 cups Gefen Confectioners’ Sugar
1/2 teaspoon Gefen Vanilla Sugar
2 tablespoons oil
1 teaspoon lemon juice
4 tablespoons boiling water
1 and 1/2 cups Gefen Confectioners’ Sugar
8 teaspoons Gefen Cocoa
2 tablespoons oil
4 tablespoons boiling water
Cream margarine and sugars.
Add eggs, one at time, mixing well. Add remaining ingredients.
Form one- and- a- half-inch balls and place on cookie sheet. Bake at 375 degrees Fahrenheit for 20-30 minutes. Cool.
In separate bowls, mix all ingredients for the glazes until smooth.
Frost on flat side of cookies; one half with white icing, the other half with chocolate icing.
Photography and styling by Peri Photography
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No baking powder?
Hi! We double-checked the recipe and it’s actually not a mistake, it’s the way the recipe was printed. Thanks!
How many cookies do I get from this recipe?
15
I made these. I got nervous that there wasn’t any baking powder or baking soda. Is that a mistake? I added baking powder
Hi Ita! It’s actually not a mistake, it’s the way the recipe was printed. Thanks!
Can I use salt free butter instead of margarine?
Sure!
Just wondering, is it possible to use oil instead of margarine? if yes, how much?
tnx!
For this recipe, I would not recommend it.
do these cookies freeze well?
these came out delicious. for whoever said the icing came out too runny, just add a Tbsp of hot water at a time. I used a pastry bag to ice the cookies evenly. i recommend chilling the dough right before baking, just because some of my cookies flattened out a lot in the oven and lost their roundness which made it a little harder to ice. all in all a great recipe, will be making again.
Is it really 1 pound of margarine? 1 pound is a little over 2 cups which is 4 sticks of margarine.
I also had a problem with the icing… was too liquidy and didn’t firm up. I tried adding more confectioners sugar, I tried refrigerating and didn’t help much… any tricks?
P.s. they smell delicious and would love for them to come out great too!
I would suggest, mixing all the liquids together and slowly adding them to the confectioner’s sugar until you get the right consistency. Once there is too much liquid you need to add a lot more sugar for it to thicken up.
Ps I made them again and used about half the amount of water for each icing and it was perfect!
Hi Eliana,
Thanks for following up! We are so glad you found a (delicious) solution to this scrumptious recipe!
-Chana Tzirel from Kosher.com
what is the trick of the icing i dont manage to get it right can i get step by step instructions thanx
Firstly, I would sift the confectioner’s sugar so there are no clumps and then I would use a whisk or a fork to mix everything together. Place the confectioner’s sugar in the bowl first and then slowly add in the liquid ingredients. Hope this helps!
I’ve baked these in the past a number of times. YUM!!! They taste EVEN BETTER than the store bought or bakery versions! I even use these glazes for homemade doughnuts!
How many cups is in 1 lb of margarine.
So good! loved this, not so hard,and tasted better than the best bakery ones ive ever had