This is an extra soft and smooth cookie, perfect for Rosh Hashana – or for anytime, with tea.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
Preheat oven to 350 degrees Fahrenheit.
Cream margarine and sugar. Add the rest of the ingredients, mixing well.
Refrigerate or freeze dough for 30 minutes to one hour.
Form one- to one- and- a- half-inch balls. Place on a lined cookie sheet, one inch apart.
Bake for 10 to 15 minutes.
Notes:
Store baked cookies in an airtight container at room temperature for up to 5 days or refrigerate up to 2 weeks. The unbaked dough can be refrigerated for up to 3 days or frozen for up to 2 months; thaw in the fridge before baking.
Description:
Photography and Styling: Chavi Feldman
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They bake really nicely, I sent them to my kids teacher's in clear cookie jars🍪
can i bake it without refrigeration
substitute can i substitute oil for the margarine in this recipe?
Hi,
There's no certain way to tell until you try but that should be fine if you use a neutral oil and the right conversion. I think 3/4 cup of oil should work.
These are amazing cookies!
-Chana Tzirel from Kosher.com