December 14, 2006
Make a festive meal fit for your Maccabees
(Page 2 - Previous Page)Preheat the oven to 350 F.
In a large bowl, cream the shortening and brown sugar until light and fluffy. Add the egg yolks and vanilla and blend until smooth. Add the flour and salt and blend until smooth. (If preparing in advance, you can wrap the dough in plastic wrap or a plastic bag and store in the refrigerator or freezer.)
Pull off pieces of dough and knead into a 3/4-inch round and dip in egg whites and roll in nuts. Place on foil-lined greased baking pans and gently press a hole in the center of each cookie with your finger or a thimble. Bake for 10 minutes. Press down the indentation again and continue baking for 5 minutes or until golden brown. Cool on racks. Fill the center of each cookie with a teaspoon of preserves.
Makes about 42 cookies.
Judy Zeidler is the author of "The Gourmet Jewish Cook" (Cookbooks, 1988) and "The 30-Minute Kosher Cook" (Morrow, 1999). Her Web site is members.aol.com/jzkitchen.
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