- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
2 Hours, 20 Minutes
Diets 
Faigy celebrated her son’s wedding in Israel this winter, and I was lucky enough to join the fun! The kallah’s mother baked all of the sweet table goodies for Shabbos sheva brachos on her own. Once I tasted these delectable cookies, I just knew I had to get the recipe! Absolutely melt-in-your-mouth delicious! Thanks, Hendel! Yields 100-110 cookies
5 cups flour
2 cups (4 sticks) margarine, room temperature
2 tablespoons Gefen Baking Powder
1 cup Jeunesse Cabernet Sauvignon or other sweet red wine
28 ounces (790 grams) oven-proof filling (I used both date and raspberry spreads)
cinnamon, for sprinkling (for the date spread)
Gefen Confectioners’ Sugar, for coating
vanilla sugar, for sprinkling
Place the flour, margarine, baking powder, and wine into the bowl of your mixer. Using a cookie paddle or dough hook, mix well until a smooth but slightly sticky dough has formed. Wrap dough in parchment paper and place in the refrigerator for about 30 minutes to chill.
Line two baking sheets with parchment paper and sprinkle with flour. Set aside.
Divide dough into six even parts. Roll each part out into a 10×15-inch (25×38-centimeter) rectangle. Divide the filling evenly over each rectangle and spread over the dough, leaving a 1/2-inch (one and 1/4-centimeter) border of dough at the edges. If using date filling, sprinkle the filling lightly with cinnamon. Roll each rectangle up tightly in the length, creating six long logs. Using a sharp knife, score the dough across the tops of each of the logs at 3/4-inch (two-centimeter) intervals.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place three logs, evenly spaced, on each of the prepared baking sheets and bake on the center rack of the oven for 40–45 minutes, until lightly golden. Be sure not to overbake, as the logs can dry out.
Remove from oven and allow to cool for at least 30 minutes. Sprinkle the logs very generously with confectioners’ sugar and lightly with vanilla sugar. Using a serrated knife, slice logs gently at each score mark.
Styling and photography by Sina Mizrahi
How Would You
Rate this recipe?
Please log in to rate
Reviews