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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.
1 pound non trans margarine
6 eggs
1 cup orange juice
rind and juice from 1 lemon
11 cups flour
2 cups sugar
4 teaspoons baking powder
2 tablespoons vanilla sugar
3 tablespoons oil
3 tablespoons sugar
3 tablespoons coffee, diluted in 1/4 cup hot water
1/2 cup flour
1/2 cup cocoa
1 teaspoon baking powder
In mixer combine all ingredients for dough with the dough hook.
Remove 2/3 of the 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 at 350 degrees Fahrenheit until golden.
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Something is wrong with this recipe. The Cocoa didn’t want to incorporate. And in the dough it says twice sugar.
I am sorry that the recipe was printed in the wrong order.
the 3 Tbs Sugar, diluted coffee, and 3 Tbsp Oil belong in the dark dough. That’s why the cocoa did not incorporate well. (there are other typos but I do not know how to edit them…)
Hi! The ingredients and instructions should be sorted out now. Please let us know if you have any other issues!
-Chana Tzirel from Kosher.com
A The diluted coffee, 3 Tbsp oil, and 3 Tbsp sugar also belong in the dark dough.
B the vanilla sugar belongs in the white.
C baking powder is mixed up: in the light dough 4 tsp and in the dark 1 tsp