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These cookies look like they come straight from the bakery. Notice how bakeries boast the homestyle taste, while home-based bakers boast the bakery look. This is the perfect shidduch between the two.
1/2 cup Gefen Cocoa
1 and 1/4 cups sugar
1 cup plus 1 and 1/2 tablespoons (9 ounces, or 250 grams) margarine
pinch of salt
1/4 cup Gefen Non-dairy Topping
3 egg yolks
3 and 1/4 cups Mishpacha Flour
3 heaping tablespoons halvah cream
Place the cocoa, sugar, margarine, salt, non-dairy topping, and egg yolks into a mixer bowl. Mix with a dough hook until the mixture is smooth. Add the flour and continue working the batter into a soft, flexible dough.
Pull off a piece of dough and form a short, wide sausage-shaped roll. Put this dough into a cookie gun and select a flower-shaped disc. For small cookies, set the top control to 1. For bigger cookies, like the ones shown here, set it to 2. Screw the cookie gun closed.
Line a baking sheet with Gefen Parchment Paper and press out the cookies onto the paper, until the dough is used up.
Heat the halvah cream in the microwave for 20 to 30 seconds and transfer to an icing bag. Cut a small, narrow hole in the corner of the bag, and squeeze a bit of cream into the center of each cookie.
Bake at 300–350 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Remove the baking sheet from the oven and cool. Use a flat knife to remove the cookies from the baking paper. Let the cookies cool completely before storing, so that the cream can harden fully.
Yield: 90 cookies Tools: Cookie gun, piping bag
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