40 Servings
40 Minutes
Allergens
Submitted by Haia k
This was my mother u’h famous cookie recipe. It’s not too sweet or fat. The recipe yields a lot of cookies, best eaten fresh from the oven or cold from the freezer.
In a mixer, combine all ingredients for dough with dough hook. Remove 2/3 of dough and add the brown ingredients to the remaining. If you have the time, put in the fridge for a couple of hours.
Take challah without a Brocha. Divide each of the doughs in 6 parts. Place a brown piece on top of a light piece and flatten together. Roll out into a big oval, then roll up jelly-roll style. At this point, it is good to freeze the rolls for a bit for easier cutting.
Slice and reshape before placing on lined baking sheet. Bake until golden.
