“I got this from a cookbook, though I forget which one, after a long search. This recipe makes a wonderful soft cookie, similar to Ostreicher's; perfect for Rosh Hashanah! My KitchenAid only fits 6 cups of flour, so I halve the recipe and use 5 eggs.”
READY IN:
4hrs 15mins
SERVES:
70
YIELD:
70 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine all ingredients, kneading well.
  2. Refrigerate dough for 3-4 hours.
  3. Preheat oven to 350.
  4. Form dough into balls; if dough sticks, moisten your palms with a bit of water as needed. Place balls on greased cookie sheets.
  5. Bake at 350 for 12-15 minutes or until cookie bottoms are brown. Do not overbake.

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