| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 45 | – 60 cooki | ||
INGREDIENTS
| 2 | lb | Flour |
| 1 | oz | Baking powder |
| 2 | T | Sugar |
| 1 | pn | Salt |
| 1 | c | Oil |
| 1/2 | lb | Soft butter or margarine |
| cut into small cubes | ||
| 1 | c | Water |
| DOUGH VERSION II, MY | ||
| AUNT'S: | ||
| Substitute 2 cups of flour | ||
| with 1 cup semolina | ||
| The rest is the same. | ||
| 1 | lb | Date paste |
| Cinnamon | ||
| Ground cloves, optional | ||
| Confectioner sugar |
INSTRUCTIONS
Source: family heirloom. Mix in a bowl all the dry ing. for the dough. Gradually add the water and knead well. Gradually add the oil and knead well. Add the butter cubes and knead until you get a smooth and Uniform dough. cover with a wet towel and set aside for 15 Min. Divide the dough into 6 balls (the size of a grapefruit). On a clean and dry surface ( not floured or buttered) roll out a dough ball to 35 cm X 25 cm / 14" X 10" rectangle the thinner your dough is the better. spread with 1/6 of the date paste on the rectangle, leave 1.5 cm / 1/2" uncovered dough on the rim. sprinkle cinnamon and cloves over the date paste. roll to a 35 cm / 14" long cylinder. mark the cylinder with X shaped marks. cut into 2 cm X 4 cm / 1" X 2" cookies. arrange cookies in a buttered pan and bake at 180C / 350F until the cookies tern golden brown Posted to JEWISH-FOOD digest V97 #034 by eyal adelman <eemcs@actcom.co.il> on Jan 28, 1997.
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