- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
12 Servings
Allergens 
30 Minutes
Diets
My mother and I have become known for this cookie. People tell me that when they see this cookie at a kiddush, they knew they’ll see me too! It’s my go-to recipe when I’m looking for an elegant presentation, yet they are simple enough for anybody to put together. One of the things I love about them is that they freeze beautifully, so you can already make them now for your mishloach manos packages.
1 and 1/2 cups flour
1/2 teaspoon Haddar Baking Powder
1/2 cup finely ground almonds
1/4 teaspoon salt
1/2 teaspoon Gefen Cinnamon
3/4 cup margarine, softened (use soy-free, if needed)
2 egg yolks
1 teaspoon Gefen Vanilla Extract
3/4 cup sugar
1/2 cup Tuscanini Raspberry or strawberry jam
slivered almonds
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
In a medium bowl, combine flour, baking powder, almonds, salt, and cinnamon with a fork.
Roll dough into one-inch (two- and- a- half-cm) balls. Place balls two inches apart on a cookie sheet lined with Gefen Parchment Paper. With your fingers, reshape the cookie into a round cookie shape, and make an indent with your index finger in the middle of the cookie.
Bake for 20–22 minutes, or until just golden brown at edges.
When the cookies are cool, sift confectioners’ sugar on top. Using a teaspoon, place a spoonful of jam in the center of each cookie. Place three almond slivers in the center as shown in the picture.
Cream margarine and sugar in a mixer. Add dry ingredients. Add egg yolks and vanilla extract and beat at medium speed until just combined. Don’t overmix.
How Would You
Rate this recipe?
Please log in to rate
is step #6 supposed to be at the beginning?
Hi Chaya- no the jelly and confectioners sugar is added after the cookie is already baked 🙂
Updated When will this be updated?
hey! it was added. 3/4 cup sugar. thanks for the catch!
No sugar in recipie? In the recipe it says to cream sugar and margarine, but there is no mention of the amount of sugar to put in?
We are on it!