June 19, 2016
Mark Mendel
Every time I would visit my grandmother she had wonderful foods and baked goods. My favorite thing was her “garbage cookies” That’s what she called them- garbage cookies!!
For years that’s what I thought they were. It wasn’t until I was in my 20’s in college that I realized they were rugelach! OMG!!!
August 23, 2012
Author: Bubbie
Ingredients:
Dough
7 Ounces butter
8 Ounces cream cheese
1/4 cup sugar
1 teaspoon Vanilla extract
2 Cup(s)s all-purpose flour
Raspberry Filling
3/4 cup White Sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 Teaspoons ground cinnamon
1/2 cup seedless raspberry jam
1 tablespoon milk
Preparation:
In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
1. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
2. Line 2 large baking sheets with parchment paper.
3. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
4. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
September 14, 2012
Author: Yael Kornfeld
My Bubby was a very special individual who had an open door policy and was known in her community for being someone who would happily host anyone traveling through her city. Bubby always had these special sugar cookies ready and available for all of us. Bubby used to sprinkle them with extra sugar on top although I prefer to frost them and decorate them with all different colors. Enjoy!
Ingredients:
2 cups flour
2 tsp. baking powder
½ cup sugar+2 tbsp
¼ cup margarine
2 eggs beaten
1 tsp vanilla
Preparation:
Mix it all together and bake for about ten minutes or so.
September 27, 2012
Author: JDCEntwine
Argentina is home to Latin America’s largest Jewish community. Every year, 20,000 people attend Rosh Hashanah Urbano, a public celebration of the Jewish New Year on the streets of Buenos Aires’ Palermo neighborhood. This recipe is courtesy of the first Jewish settlement in Argentina, Moises Ville. Visit JDC Entwine for pictures from the most recent Inside Jewish Argentina trip. Beyond Bubbie and JDC Entwine are partnering to share recipes from communities served by the JDC around the world.
Ingredients:
3 eggs
1 cup(s) sugar
1 cup(s) Honey
1 cup(s) oil
1.5 Teaspoons Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Ground cloves
As much as it takes flour
Preparation:
Combine the ingredients into compact dough. Grease and flour a medium-size rectangular baking sheet. Divide dough in three parts; take 1 with oiled hands and place on sheet.
Sprinkle sugar and cinnamon, cover with a layer of quince jelly diluted with some other jam or jelly (e.g., orange, lemon, peach, or plum). Repeat this step twice with the two remaining parts of dough, layering them. Finally, oil the top and sprinkle sugar and cinnamon.
Bake approximately 50 minutes in moderate to hot oven.
Evette comes from Iraq and grew up eating these cookies, that are traditionally eaten to break the fast of Yom Kippur. She has passed on this tradition to her own grand daughters and game them a recipe book for their Bat Mitzvah’s with all her recipes. She is part of the Dishing Up The Past video project.
Ingredients:
1 cup(s) shelled almonds
1/3 cup(s) sugar
1 egg white
1/2 teaspoon ground cardamom
Rosewater
Preparation:
Materials
Food Processor
Pot
Large Bowl
Small Dish
Two baking trays
Parchment/wax paper
*To prepare almonds:
1. Boil water in a pot
2. Add whole, unshelled almonds and let them cook for two minutes.
3. Take out a little at a time, drain, and remove peel using thumb and
forefinger. This is called blanching the almonds.
4. Let the almonds dry on a tray lined with parchment paper for one or two days.
5. Grind the almonds in batches in a food processor until quite fine (it is best to do this in two stages or else the almonds will release too many oils and become soggy)
Method
1. Mix ingredients together into a dough
2. Pour some rosewater into a small dish and wet hands with it.
Cut dough into small balls (size of bubble gum)
Shape into a smooth ball, flatten with palm of hand
Punch around the outside of the ball 5 times to shape into a star
Place stars on tray lined with parchment paper
Indent each star lightly in the center (to avoid puffing up)
Place tray in another, empty tray (to avoid burning the bottom of
cookies)
9. Bake stars in a 450º F oven for 7-10 minutes (they should remain pale)
November 27, 2012
Author: Jason Turbow
My grandmother was a wonderful cook, within a narrow scope. By which I mean that she was a wonderful Jewish cook. She came to Brooklyn from a shtetl in Eastern Europe at a very young age, eventually settling in Southern California to raise her family. And she knew only one way of cooking: brisket, potatoes, latkes, matzoh ball soup. The standards.
My favorite was her Mandelbrot, complete with chocolate chips and a sprinkling of cinnamon on top. Because she was picky, she put her own spin on it, substituting walnuts for the almonds (the “mandel” part of the name, no less), among other tweaks.
She made Mandelbrot for every occasion—usually happy, sometimes sad—at which the family would gather. My mother picked up the tradition in our own house, and just a whiff of the stuff baking tells me that we’ll soon be surrounded by loved ones. It also brings me back to a little yellow kitchen in Tajunga, and a woman whose primary expression of love occurred over an oven, baking delights that continue to keep her memory tangible, all these years later.
Ingredients:
Beat 3 eggs
Add 1 c. sugar
1 c. vegetable oil
3 c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
Add about 1 c. chopped walnuts
1 ½ c. chocolate chips
Preparation:
Let the dough rest for about ½ hour to firm up.
Grease a 9 ½” x 11” cookie sheet.
Form three strips of dough lengthwise on cookie sheet.
Sprinkle with cinnamon sugar (about 4 to 1, sugar to cinnamon).
Bake at 350º for about 45 minutes. Turn off oven. Cut strips into slices, separate the slices and return to oven to dry out.
December 27, 2012
Author: Lillian Moon
Ingredients:
1 c. butter
1 1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. AP flour
1 tsp baking powder
1 tsp salt
1 cups milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking chips
1 c. chopped pecans
Preparation:
Preheat oven to 350 degrees.
Grease cookie sheets.
Mix butter and sugar, beat in eggs one at a time then stir in vanilla.
Combine flour baking powder and salt.
Stir into cream mixture.
Stir in chocolate and toffee.
Drop tbsps. onto cookie sheets.
Bake for 10-12 minutes.
Allow cookies to cool.
December 27, 2012
Author: Eliav Rodman
Ingredients:
1 cup (2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 pkg (12 oz) milk chocolate chips
Preparation:
Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an un-greased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.
February 6, 2013
Author: Tamar Genger
I grew up in Florida, but the rest of my family, uncles, aunts, cousins and grandparents all lived in Toronto. I didn’t get to see my grandparents all the time, but I did get to see them for a few months during the winter when they would escape the cold and a few weeks in the summer when we would escape the heat. In either Toronto or Florida, most of my memories revolve around food.
My Bubbie (my father’s mother) always gave us Nips and her friends in the condo gave us chocolate covered candy sticks. Bubbie would make cornflake crumb chicken and farfel and corn and we loved it. My mother’s mother, we called Savta, was not much of a cook, but boy could she bake.
Every time we visited Savta she would have a batch of Savta cookies waiting for us. Not much to them, they are a basic sugar cookie, but they tasted amazing and were so versatile. We used this dough to make plain cookies, to make hamantaschen and even rolled rugelach-style cookies using the dough. I still make these cookies every year! I will always call them Savta cookies and I hope that I can pass on my memories of my beloved Savta to my kids when we bake together.
This dough is wonderful as a plain cookie, which is why it also works beautifully for hamantashen and even rugelach. Visit Joy of Kosher for additional recipes.
Ingredients:
Makes about 36 cookies depending on the size
• 1 cup margarine
• 1 cup Sugar
• 2 Eggs
• 21/2 cups Flour
• 21/2 tsp. baking powder
• 2 teaspoons vanilla
Preparation:
1 Mix margarine, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the wet mixture and mix until dough forms.
2 Roll out dough and use as you like.
3 Bake at 400 for 12 minutes.
4 Variation: You can substitute 1 teaspoon lemon juice for the vanilla and it will make it crispier.
December 12, 2013
Author: OOGIAH
Long before I actually baked up these boxes full of Chocolate Chip Cookie Stars to donate to our preschool silent auction, I had to order the labels! The ingredients were set in print so I had to stick to them. I tweaked the recipe here and there, and consulted an expert cut-out cookie baking friend on her chilling/cutting timing. I went through a couple of batches that weren’t perfect enough for me shape-wise, and those became much enjoyed snacks at Tot Shabbat services and dinners with family friends! Once I had it all down, I packed five star cookies per box, with the sticker label of course!
Ingredients:
1 cup butter, softened
1/4 cup granulated sugar
1 cup packed brown sugar
1 egg yolk
1 1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
Preparation:
Cream the butter and sugars. Add the the egg yolk and vanilla. Add the flour and salt. Mix in the mini chocolate chips. Roll out the dough to 1/4″. Cut with Star of David cookie cutter, pushing it through the chocolate chips. Place the cookies on an ungreased baking sheet, and chill in the freezer for 5 minutes. Bake at 350 for 12 minutes. They are great frozen too!
March 6, 2014
Author: Sarah Horowitz
It’s 9 AM. I hear the familiar voice of the nine o’clock newsman on the radio. The pots stop rattling. It’s time for my mother to stop and listen. From my bed the Yiddish news takes over the smells from the kitchen.
The smell was overpowering, the mixture of chopped liver with cooking onions and fresh made cookies. That mixture for sure did not get me out of bed for breakfast. Instead I quietly listened to news from the gentle mans voice. The news about American Jews, Israeli Jews, what the weather was.
I knew my mom would review these news items with my aunts and neighbors. So I listened carefully. It was hot out. The day was waiting for me but I knew that my mom would make me eat. She was going to make me try the fresh meat for breakfast. I hate meat but I love cookies. The only way to get the cookies was to eat the meat.
Tried both and again my mom told me what a good girl I was. The butcher’s daughter has to eat meat for breakfast!
Ingredients:
10 cups flour
4 eggs
2 cups sugar
1tsp vanilla
1tbsp baking soda
1 glass orange juice
1lb margarine (salted)
1 glass oil
Preparation:
Mix-use cookie making machine. Try not to use the cutters with holiday themes e.g. trees, crosses, stars. Drop cookies brush with egg whites. Decorate with sprinkles and sugared nuts. Bake ten minutes. Cool on racks. Store in large pickle jars.
April 4, 2014
Author: Ali Berzon
Ingredients:
Dough:
4 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup vegetable oil
2 large eggs plus 1 large egg yolk
1 cup sugar
Juice of 1 lemon
Juice of 1/2 orange
2 tablespoons brandy
Filling:
Any fruit flavor jam
Preparation:
Preheat oven to 350 degrees.
In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed.
Knead dough. Form small balls with dough and then push dough with thumb to form a flat circle around 3 inches across (or something resembling a circle). Put about 1/2 to 1 tsp of apricot or raspberry jam (or any other filling) in the middle. Fold up three sides to form a triangle. Place on buttered cookie tin. Cook for about 15 minutes until browned.
July 28, 2014
Author: Anne Samachson
Ingredients:
Sugar cookie dough
strawberry preserves
mohn (Poppy)
lekvar (Prune or apricot butter)
Directions:
Roll dough until thin
Cut in circles with overturned glass
Put tablespoon of filling in circle
Fold and bake
Eat! You’re too skinny!
