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I first made these for my son’s aufruf kiddush. My friend R., who’s a professional baker herself, deemed them the best cookie she ever tasted. I’m really excited to share them with all of you. Personalize them with toppings of your choice. They’ll become your favorite as well.
1/4 cup (1/2 stick/50 gram) trans-fat free margarine, room temp (I used Earth Balance)
1/2 cup plus 1 tablespoon sugar
1 large egg
1/2 cup parve sour cream
1/2 teaspoon Gefen Vanilla Extract
1 and 1/2 cups flour (I used whole wheat pastry, such as Shibolim)
1/4 teaspoon Haddar Baking Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons (25 gram) margarine
1/2 cup Gefen Confectioners’ Sugar
1/2 teaspoon Gefen Vanilla Extract
3–4 teaspoons hot water, soy milk, or parve whipping cream
colored sprinkles, chocolate sprinkles, or crushed candied nuts of your choice
In a large mixing bowl, cream margarine and sugar together. Add egg, sour cream, and vanilla, and beat until light and fluffy.
Add flour and remaining ingredients and combine well. Place dough in a plastic bag and refrigerate for at least one hour.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Form into balls and place on baking sheet lined with Gefen Parchment Paper. Bake for 10 minutes, until lightly browned. Cool before frosting.
For frosting, melt margarine in a plastic bowl in the microwave. Stir in confectioners’ sugar, vanilla, and enough liquid to achieve a spreading consistency
Spread a small amount on the center of each cookie. Dip into the topping of your choice before the frosting hardens.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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1) Do I double all ingredients, including eggs, baking powder, etc. if I want to double this recipe?
2) how firm should this batter be?
Thanks
Double everything besides the salt! The dough just needs to be mixed the way the instructions say!