| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Cookies | 72 | Servings |
INGREDIENTS
| FILLING (RECIPES TO FOLLOW): | ||
| 3 | Eggs, or 3/4 cup egg subst | |
| 1 | c | Sugar |
| 1/2 | c | Canola oil |
| 1/2 | c | Orange juice |
| 4 1/2 | c | Flour |
| 1/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3 | ts | Baking powder |
| Confectioner's sugar |
INSTRUCTIONS
Make the fillings and set aside until ready to use. Heat oven to 350. In a large mixing bowl, beat the eggs (or substitute), adding the sugar as you beat. Continue beating, adding the oil and orange juice. In another bowl, conbine the dry ingredients, mixing well. Add these to the beaten egg mixture. The dough will be a little sticky, but don't add more flour at this point or the cookies will come out hard. On a lightly floured pastry board, roll part of the dough to a thickness of 1/8". Cut out circles with a 3" cookies cutter. Always include the scraps from one rolling with fresh dough from the bowl. This way, you will not use too much flour and the cookies will come out tender, not hard. Fill with about 1 teaspoon of filling (either Date Orange or Nut filling; separate recipes). Shape cookies by folding the dough over the filling. Close the edges with a fork. Repeat with remaining dough. Bake about 20 minutes. Remove cookies from the oven and cool on wire rack. While cookies are still warm, roll them in powdered sugar. Cool thoroughly before serving. Store in an air-tight container. May be frozen. Makes 6 dozen cookies. Posted to JEWISH-FOOD digest V97 #087 by Nancy Berry <nlberry@prodigy.net> on Mar 15, 1997
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