Published July-01-03
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 4.07
 
The World's Easiest Cookies
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Since you all liked the easy fudge recipe at Chanukah, I hope this will be just as helpful. The basic recipe has only 4 ingredients, and the raw dough can be kept in the refrigerator for up to a month, until you want to bake some.

Ingredients

2 cups Cake Flour
1/2 cup Powdered Sugar
2/3 cup Butter or Margarine
13-1/2 cup Sour Cream or Tofu-Based Sour Cream Substitute
Additional Powdered Sugar for rolling

Method

Mix Cake Flour and Powdered Sugar in the bowl of your food processor or a large mixing bowl. Either pulse in or cut in the Butter until the mixture looks like corn meal. Add 1/3-1/2 cup of sour cream and pulse or mix with your hands until a dough forms. Put the dough in a plastic bag and leave it in the refrigerator for at least an hour or up to a month.

When you are ready to bake, roll the dough in powdered sugar, cut, and place on a cookie sheet which has been sprayed with non stick Vegetable Oil spray. To make your job even simpler, just line the sheet with nonstick-coated aluminum foil, forget the spray, and discard the foil when finished: no cleanup at all.

Bake at 350 degrees for about 8-10 minutes, or until golden on the bottom. These cookies don't expand in baking, so you can place them right next to each other on the sheet, as long as they don't touch.

Remove from the sheet and cool on waxed paper. A word of advice about cookies: use a bright shiny cookie sheet, dark ones make the cookies brown before they are done. That's all for the basic recipe

Variations

Mix 2 teaspoons of flavoring extract with the sour cream before adding it. Vanilla, Lemon, Orange, and Almond are all nice.

Mix 2 teaspoons of spice with the flour and sugar before cutting in the butter. Try Cinnamon or dried Orange Peel, for example.

Sandwich plain cookies or any of the variations together with a bit of jam. You may also use ready made frosting or pastry filling in between the cookies.

Melt some chocolate chips with a tiny bit of whipping cream and dip any of the above variations. You may also dip in chopped toasted nuts or colored sprinkles after the chocolate. Let rest on waxed paper until the chocolate hardens.


 



Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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