COOKIE RECIPES

AVIGAYAL'S SOOM-SOOM COOKIES (Sesame)

INGREDIENTS:

1/2 cup tahina (sesame paste)
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup butter (or alternatively use all vegetable shortening) (we recommend Crisco)
1/4 cup Crisco vegetable shortening
1 large egg
1 1/3 cup whole-wheat flour
3/4 tsp. baking soda
1/2 tsp. baking powder
4 tbs. sesame seeds

DIRECTIONS:

Beat together the tahina, sugars, butter, shortenings, and egg. If you are preparing a "parve" cookie, use 1/2 cup Crisco vegetable shortening and no butter. In another bowl, combine and mix well, flour, baking soda, and baking powder. Stir into tahina mixture, and mix well. Cover and chill in the refrigerator until easy to handle (2 hours or overnight). Preheat oven to 375°F. In a 8" frying pan, at medium heat, stir sesame seeds until lightly toasted. Cool. Shape cookies into 1" balls. Dip into sesame seeds, place on cookie sheets, and press down with a fork. Make a crisscross pattern on each with a floured fork. Bake for approximately 8-10 minutes. Cool for 2 minutes on hot cookie sheets, then transfer to racks to cool. Store at room temperature for up to a week or store in an air tight container in the refrigerator for a longer period of time.

YIELDS: approximately 40 cookies.

AVRAHAM'S MACAROON FINGERS

INGREDIENTS:

4 1/2 cups flour
2 tsp. ground anise seed
4 cup water
1/3 cup sugar
1 tsp. salt
2 1/2 tsp. baking powder
1 cup vegetable &/or canola oil

FILLING INGREDIENTS:

2 cups chopped walnuts
2-3 tbs. sugar

DIRECTIONS:

Mix filling ingredients together Sift all dry ingredients together. Add oil to dry ingredients and mix well. Rub between hands unti coarse.
Add water and mix like pie crust dough. Roll out small pieces of dough 1/8" thick. fill with approximatly 8 tbs. of walnut and roll into finger shapes. Bake on a cookie sheet for 20 minutes - 400° Farenheit degree oven or until light brown. After baking, dip in syrup (below).

YIELDS: approximately 50

SYRUP DIRECTIONS:

Boil 1 1/2 cups of water with 2 cups of sugar and simmer 20 minutes. Add 1 tsp. lemon juice plus 1 tsp. of orange juice just before removing from heat.

SIMCHA'S SESAME COOKIE

INGREDIENTS:

6 cups flour
1 1/4 cup sugar
5 tsp. baking powder
2 eggs
1 cup "parve" [whipped] margarine
1 cup "parve" coffee creamer
6 drops anise oil

TOPPING INGREDIENTS:

1 egg (well beaten)
1 drop anise oil
1/2 cup sesame seeds

DIRECTIONS:

Mix all ingredients preferably by hand. Blend "parve" margarine and sugar, then add baking powder, eggs and anise oil. Slowly add the "parve" coffee creamer and flour alternately. Knead well. Pinch the dough the size of a walnut and roll in the palms of your hands to attain a 4" length piece. Bringing together both ends to form a circle. Mix topping ingredients and dip each cookie to cover the top and place on a greased cookie sheet. Place trays in the middle of the oven. Bake in oven at 350° Farenheit until lightly browned - approximately 15 - 20 minutes.

SHIMON'S SESAME WAFERS

INGREDIENTS:

2 cups flour
1/2 tsp. salt
1/2 tsp. celery salt
1 egg yolk
1/2 cup water
3 tbs. sesame seeds
oil for frying and pan

DIRECTIONS:

Sift flour together with celery salt and salt. Mix in sesame seeds, adding egg yolk and water. Stir until dough clings to the bowl, adding more water if needed. Knead dough on a lightly floured board for about 5 minutes or
until smooth and elastic. Roll out on lightly floured board to 1/8" thickness. Cut with a sharp knife or cutter into 2 1/2" circular shapes. Heat oil in large frying pan to 350° Farenheit. Stretch each circular shape even thinner with your fingers. The thinner the dough the more crisp the wafers will be. Drop dough carefully into the waiting hot oil and fry no more than 2 - 3 minutes per side or until golden brown. Place wafers on paper toweling. Let cool and if you desire store in a good airtight container.