Description
Reprinted with permission from Holiday Kosher Baker © 2013 by Paula Shoyer, Sterling Publishing Co., Inc. Photography by Michael Bennett Kress
Ingredients
Units
Scale
- 3 Large eggs
- 1 cup (200gr) sugar
- 1/2 cup (120ml) canola or vegetable oil
- Seeds of one vanilla bean
- 2 tsp pure vanilla extract
- 3 cups (375g) all purpose flour, plus extra for dusting
- 1 tsp baking powder
- dash salt
- Fiiling:
- 1 cup (320g) raspberry or other jam
Instructions
- In a large bowl, mix together eggs, sugar, oi,l vanilla bean seeds, and vanilla,
- Add flour, baking powder, and salt and mix until dough comes together.
- Cover the bowl with plastic wrap and leave in the fridge for one hour to firm up
- Preheat Oven to 350F (180C).
- Line two or three large cookie sheets with parchment paper or silicone baking mats, or plan to bake in batches. Divide the dough in half
- Take another two pieces of parchment and sprinkle flour on one, place the dough half on top, then sprinkle a little more flour on top of the dough.
- Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about 1/4 inch (6mm) thick.
- Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough.
- Use a 2-3 inch (5-8cm) drinking glass or round cookies cutter to cut the dough into circles.
- Use a metal flat-blade spatula to lift up the circle of dough and place it on another part of the flour-sprinkled parchment paper.
- Place up one teaspoon of of jam in the center of the dough circle and then fold the three sides in towards the middle to form a triangle, leaving a small opening in the center.
- Pinch the three sides together very tightly.
- Place the triangle on the prepared cookie sheet.
- Repeat with the remaining dough and scraps, making sure to sprinkle a little flour under and over the dough before you roll.
- Bake for 14-16 minutes, or until the bottoms are lightly browned but the tops are still light.
- Slide the parchment paper onto wire racks to cool the cookies.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to three months.
- Cook Time: 14 mins
- Category: Dessert
- Cuisine: Jewish - Kosher