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“I was looking for a "traditional" Jewish cookie and this is what I found. I'm posting it to convert the measurements.”
READY IN:
2hrs 40mins
YIELD:
45 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the yeast in a glass with 1/2 cup warm water and 2 tablespoons of sugar for 5 to 10 minutes. Put the flour in a big bowl, add the dry ingredients and mix.
  2. Add the yeast, half of the oil and mix for 2 minutes. Add the eggs one at a time and mix for 2 minutes. Add the rest off the water and mix for 2 minutes.
  3. Add rest off the oil and mix for 2 minutes. (At this stage you should get a smooth dough.).
  4. Cover the dough with plastic bag and over it a towel. Put aside for 1 to 1.5 hours until dough is doubled.
  5. Make a long sausage out of the dough and cut 3.5 cm. balls out of it.
  6. Roll the balls into 1.5 cm. wide - 15 cm. long strips. Connect the strips ends to form loops. If you want to get bright brown cookies glaze loops with egg yolk.
  7. Bake in medium heat for 40 minutes till golden brown (yolks deep brown).

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