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Parve
Medium
6 Servings
Allergens 
45 Minutes
Diets
These adorable “cookies” are really fun to make and even more fun to eat! The soft dough, yummy nut filling, and chocolate-dipped edges pair really well together, creating a yummy treat for the whole family to enjoy.
1 ounce yeast
3/4 cup water
4 cups Mishpacha Flour
4 egg yolks
3 tablespoons sugar
1/2 pound shortening
1/4 cup wine, such as Jeunesse Cabernet Sauvignon
1/2 teaspoon salt
12 ounces walnuts, ground
1 and 1/2 cups sugar
juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice)
1 teaspoon Gefen Vanilla Sugar
2 egg whites
melted chocolate
Dissolve yeast in water, mix together all ingredients and knead well. Keep dough refrigerated and do not allow to rise.
Combine all filling ingredients.
Roll out dough to 1/8 inch thickness. Cut strips one and a half inches wide. Place pencil-thin strips of filling into strips of dough, 1/4 inch from one edge. Roll dough over, covering filling. Place on cookie sheet, seam-side down. Mark slits every two inches.
Bake at 350 degrees Fahrenheit for 15 to 20 minutes. Do not allow to turn brown.
Cut through slits. Dip both ends in melted chocolate.
Photography by Tamara Friedman
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