MOHNBRODT

3 3/4 cup flour

2 Tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

2 Tablespoons poppy seeds

1 cup sugar

1 cup peanut oil

3 eggs

Zest 1 lemon, grated

2 teaspoons lemon juice

1 ½ teaspoons vanilla

1Tablespoon sugar

1/2 teaspoon cinnamon

2. Cream sugar and oil on high speed until light and fluffy.  Add eggs, zest, juice, and vanilla and mix until thoroughly combined.

3. Stir in flour mixture and mix well.

4. Lightly oil your hands and then divide dough into four portions.  Lightly handle each portion as you form a loose log that is about 10 inches long and 2 inches wide.  Place 2 logs on each parchment paper lined cookie sheet. Gently shape the soft dough into a uniform log that is now probably 12 inches long.

5. Sprinkle the tops of the loaves with the cinnamon and sugar mixture.

6. Bake at 350F for 20 minutes, or until edges are golden brown,.

7.Remove the loaves from the oven.  Let cool for 5 minutes.  Slice horizontally into 1/2 inch cookies.  Place cut side up and bake for another 5 minutes.  Turn cookies over and bake for another 5 minutes.  Cool and then store in air tight container for 2 weeks or freeze.

This is a very easy recipe, especially because you don’t have to make the dough from scratch.  I have given you detailed steps but in no time all of the cookies can be prepared.

Purchased puff pastry sheets are pareve so this can be served with tea after a meat meal.

EASY PALMIERS

1 17.3 ounce box of puff pastry sheets

Granulated sugar

1. Remove the two frozen sheets of dough from the box and defrost at room temperature for 20-30 minutes.

2. Spread about ¾ cup of sugar over a pastry board or countertop and press the sugar into both sides of one sheet.

3.Roll the sheet lengthwise on the sugar surface until the dough is slightly thinner and about 16 inches long.  Do not change the width of the sheet.

4.Find the center of the dough on the long side and make a little mark with a knife.

5. Starting from each short end, tightly roll up the dough so that each side meets in the middle.  Wrap with plastic wrap and freeze for 30 minutes.  Repeat the procedure with the other sheet of dough.

6.When ready to bake, line a cookie sheet with parchment paper or foil lightly   sprayed with cooking oil.

7.Slice the dough into ½ inch slices.

8.Use a rolling pin to gently roll each slice-cut side down- in the sugar until the dough is about 1/8 inch thick.  Turn the dough over and coat the other cut side with sugar and then place it on a cookie sheet.

9.Repeat the rolling and coating of each slice and place it on the cookie sheet with about 1 ½ inches between pastries.

10. Place in a preheated 400’F oven and bake for 12- 15 minutes or until the bottom and sides of the cookies are caramelized.

11.  Remove sheets from the oven and gently turn the cookies over using two spatulas.

12.  Return to the oven and bake for another 3-5 minutes until tops are golden.

13. When thoroughly cool remove from sheets and store in an airtight container for a week or freeze until needed.

HAMAN’S “EARS”

2 cups all purpose flour plus additional for rolling

2 Tablespoons sugar

¼ teaspoon salt

½ teaspoon baking powder

1/3 cup milk

1 egg

1 egg yolk

2 Tablespoon olive oil

2 Tablespoons Brandy

1 ½ teaspoons vanilla

Vegetable oil for frying

Confectioner’s sugar

1. Combine the first four ingredients in a mixing bowl. Set aside.
2. Combine the remaining ingredients in a small bowl and whisk together until well combined.  Proceed immediately to add this mixture to the flour and stir by hand or machine until soft, slightly sticky dough is formed.
3. Turn out dough onto a generously floured board and gently knead the dough for 15 strokes to form a soft ball of dough.  Cover with the inverted used mixing bowl and let the dough rest for ½ hour.
4. Divide the dough in half and roll one half on a moderately floured board until it is very thin 1/16^th of an inch and almost transparent.
5. Pour three inches of oil into a deep pot or fryer and heat to 375’ F.
6. Cut strips of dough that are about 4 inches in length by 1 inch.  As you lift up each strip the dough will stretch a little; this is o.k.  Bring the two ends of dough together and lightly press them to form a sagging O.
7. Fry dough 3 or 4 pieces at a time until golden. Drain on crumpled paper towels.
8. When all the dough is fried, place on a serving tray and sprinkle liberally with Confectioner’s sugar while still warm.  Serve.

MANDELBRODT

2 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
6 Tablespoons oil
Juice of 1/2 orange
3 eggs
1 Tablespoon grated zest of orange
1 teaspoon vanilla
1/2 cup slivered almonds
Cinnamon and sugar mixture for topping
1.    Combine the flour, baking powder and salt in a small bowl and set aside.

2.    Cream sugar and oil until light and well combined.  add juice, eggs, zest and vanilla and beat well.

3.    Stir in the flour mixture and almonds and mix well.

4.    On a greased cookie sheet form 2 loaves of dough about 4 inches wide and 10 inches long.  Sprinkle the tops with cinnamon and sugar and bake for 45 minutes at 350F.

5.    Remove the loaves from the oven.  Cut the loaves on a diagonal into 1/2 inch slices.  Place cut side down on the cookie sheet and return to the oven for 5 to 7 minutes or until lightly golden.  Turn each slice over and return to the oven for an additional 5 minutes.  Cool and serve.

Double Coconut Chocolate Macaroons

8 ounces almonds

1 cup sugar

2 cups lightly packed coconut

9 ounces dark chocolate, 60% cocoa butter

3 egg whites (approximately 1/3 cup whites)

1/3 cup coconut milk (unsweetened)

1 teaspoon almond extract

1. Place almonds in a processor workbowl and pulse the machine on and off until the nuts are finely chopped. Add the sugar and coconut and pulse once or twice to combine
2. Melt the chocolate in the microwave. 1 minute @ 80% and 45 seconds @50%. This time is approximate and based on a 1 ½ inch thick block of chocolate. It might take less time. Watch carefully and stir the chocolate after the first 45 seconds to check on the melting time.
3. In a small glass measuring cup combine the egg whites, coconut milk and the extract. Set aside.
4. Add the chocolate to the nut mixture in the processor workbowl.
5. With the motor running, pour the egg white mixture into the workbowl and just process until the mixture comes together and is well combined.
6. Pre-heat oven to 350F.
7. Wet your hands or lightly coat them with oil. Dough is very sticky. Freeze for 5 minutes if it is too hard to handle.
8. Scoop up one Tablespoon of dough and shape into a ball the size of a small walnut. Place on a parchment-lined cookie sheet. Repeat with the remaining dough.
9. Bake the macaroons for 12-15 minutes. (Convection ovens only need about 12 minutes at 350F.)
10. Cool completely and then store in air tight container or freeze. Do not over bake as cookie will harden more when the chocolate solidifies at room temperature.

Yield: 5 dozen macaroons

Ingredients

• 1-½ cups finely ground almonds
• 1-½ cups sifted all-purpose flour
• 3/4 cup granulated sugar
• 1-teaspoon cinnamon
• 1/4-teaspoon cloves
• Pinch of salt
• 1 stick unsalted butter
• 1 egg yolk
• Raspberry preserves
• Confectioners’ sugar

Preparation Instructions

1. Preheat oven to 350F.
2. Combine the almonds, flour, sugar, cinnamon, cloves and salt in the processor work bowl. Pulse on and off to thoroughly combine.
3. Cut the butter into 8 pieces and add to the work bowl. Pulse on and off until a fine coarse meal is formed. Do not allow ball of dough to form.
4. Beat the egg yolk in a little bowl and then steadily add the beaten yolk while the processor is running. Do not allow a ball of dough to form. Remove from processor and allow th sit.
5. Roll the dough out on a lightly floured board and cut into heart shapes. Cut little hearts out of the centers of half the hearts. Place on parchment lined cookie sheet about 2 inches apart.
6. Bake for 15 minutes or until lightly golden. Spread the solid cookie with approximately 1 teaspoon raspberry preserves. Sprinkle the cookie with the hole with confectioners’ sugar. Place the open-heart cookie over the raspberry filling and gently press down. Sprinkle with more sugar if necessary.

Ingredients

• 1 stick unsalted butter
• ½ cup sugar
• 2 eggs sized large
• ½ teaspoon vanilla
• ½ teaspoon pure almond extract
• 2 cups of all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• confectioners sugar (optional)

• Filling of your choice-canned or homemade

Preparation Instructions

1. Pre-heat oven to 350F. Line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar together until thoroughly combined.
3. Add the eggs, and the vanilla and almond extracts, and beat until lighter in color and fluffy.
4. Add the flour, baking powder and salt and mix just until the mixture starts to hold together.
5. Very gently knead the dough on a lightly floured surface about ten strokes or until the dough is smooth and holds together. Cover with plastic wrap and refrigerate for at least 15 minutes.
6. Roll the dough out on a board that is lightly covered with flour or confectioners sugar. NOTE: the sugar will slightly glaze the baked cookie and make it a little sweeter.
7. Cut the dough into 2 ½ inch circles and place 1 scant teaspoon of filling in the center of each circle.
8. Using your thumbs and forefingers shape the hamantashen. Imagine the circle is a clock; place your two thumbs at 6 and your forefingers at 2 and 10. Gently bring your fingers together and you will have formed an equilateral triangle!
9. Pinch the dough together so that the filling is exposed only at the top of the cookie.
10. Bake hamantashen in the pre-heated oven for 10 minutes or until golden. Can be stored in a plastic bag or container when cool or frozen for later use.

Please note that most homemade poppyseed fillings call for milk so check the canned variety, if using, to make sure it is pareve.

Ingredients

• 2 sticks unsalted pareve margarine
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• Zest of ¼ of a large orange
• 5 ½ cups all-purpose flour
• 1 ¼ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup orange juice

• Filling of your choice-canned or homemade
• 1 egg plus 1 Tablespoon water for glaze

Preparation Instructions

1. Cream the margarine and the sugar until well combined. Add the eggs, vanilla, and orange zest and mix until light and fluffy.
2. Combine the flour, baking powder, and salt in a 1 quart bowl. Add half the flour and stir until almost incorporated. Add half the orange juice and combine.
3. Repeat with the remaining flour mixture and the remaining orange juice until a soft, smooth dough is formed. Refrigerate for 15 minutes or longer before rolling out.
4. Roll out dough to ¼ inch thickness on a lightly floured board and cut into 2 ½ inch circles.
5. Place 1 scant teaspoon of filling in the center of each circle and shape into triangles by using your thumbs to push up from the bottom of the circle and your forefingers to pull down from the top sides. Pinch dough well to securely enclose almost all of the filling. A little should peek through the top of the opening.
6. Combine the egg with 1 Tablespoon of water and brush the egg wash on the tops of the hamantashen.
7. Bake at 350F on parchment lined cookie sheets for 12 minutes or until lightly golden. Makes 4 to 5 dozen.

Ingredients

• 1/2 cup cake meal
• 1/2 cup potato starch
• 1 cup parve margarine
• 1/2 cup sugar
• 1 cup unpeeled grated almonds or filberts
• 1/2 teaspoon cinnamon
• 2 eggs separated
• Raspberry jam

1. Combine the cake meal and the potato starch in a processor workbowl. With the cutting blade cut in the margarine.
2. Add the sugar, almonds, cinnamon and egg yolks and mix until smooth and well blended·
3. Take 2/3 of the dough and press over the bottom and 1 inch up the sides of an ungreased 9 inch springform pan.
4. Spread with 1/2 cup or more of raspberry jam.
5. Gently squeeze egg sized balls of remaining dough between your fingertips to make ropes for the lattice top. As you squeeze the rope place it on the top of the jam to simulate a weaving. This dough can not easily be handled, but don’t worry because the ropes don’t have to be perfect because they become smooth during baking.
6. Fasten the dough to the rim of dough and smooth it out pressing lightly.
7. Beat egg whites slightly and brush over the top of the lattice.
8. Place the springform pan on a cookie sheet with very low sides and bake at 325F for1 hour and 15 minutes.
9. Partly cool before removing the rim of the pan. Do not attempt to remove the base of the pan. Serve the cake from the base.