How To make Jewish Cookie
1 1/4 c Sugar
1/2 c Margarine
1 c Flour
3 tb Cocoa
3 lg Eggs
1 c Nuts
2 c Coconut
1 cn Sweetened condensed milk
3 tb Cocoa
2 tb Margarine
2 c Powdered sugar
Milk Recipe by: Della Radomile 1) Cream sugar, 1/2 c. margarine and eggs. Add flour and 3 tbsp cocoa.
Fold in nuts. 2) Spread on 12x15x2" cookie sheet (ungreased).
3) Bake at 350 degrees for 20 minutes.
4) Mix together coconut and sweetened condensed milk and spread over cake
while still hot. Return to oven and bake at 350 degrees for 15 min. Cool and frost. 5) FROSTING: Mix 3 tbsp cocoa, 2 tbsp margarine and powdered sugar. Add
milk until mixture is of spreading consistency. -----
How To make Jewish Cookie's Videos
Delicious Chocolate Tahini Rugelach !! Traditional Jewish cookies..
Chocolate Tahini Rugelach is a classic, delicious & traditional cookie. This is easy to make & yummy snack to enjoy.
Ingredients:
For dough:
Unsalted butter - 1/2 cup(at room temperature)
Cream cheese - 110g (1/2 cup approximately)
Sugar - 2 tbsp
Salt - 1/8 tsp
Maida/All purpose flour - 1 cup
For Tahini:
White sesame seeds - 1/2 cup
Vegetable oil - 4 tsp
Salt - 1/8 tsp
For filling:
Tahini - 1/4 cup
Sugar - 2 tbsp
Cinnamon powder - 1/2 tsp
Chopped dark chocolate - 1/4 cup
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Jewish Cookie Dutch recipe since 1854
The Dutch name for these cookies is 'Jodenkoeken'. These cookies have been sold in supermarkets for as long as people can remember. There are different stories about the origin of these cookies.
Some say that at the end of the 19th century, the confectioner C. Strunck advertised his Jewish biscuits in the Javabode and at the same time the Groningen confectioner and biscuit baker Foppe Egbertus de Haan did so in the Leeuwarder newspaper. Bakery Stam from Alkmaar has been making genuine Jewish cookies since 1883. And others say the recipe comes from a Jewish baker from Amsterdam who sold the cakes in the 1920s. But at the annual market in Den Helder, these cookies were sold in 1854.
The origin of these biscuits is therefore not clear. But what is clear is that they are delicious.
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Ingredients:
------------------
All purpose flour 300 grams.
Baking powder 12 grams.
Butter 190 grams.
White caster sugar 90 grams.
Vanilla sugar 8 grams.
Milk 25 milliliters.
Lemon zest 7 grams (optional).
Cookie cutter 8centimeter/3.15inch Ø
Hamentaschen Cookies | Purim Cookies | Oznei Haman - Jewish Baking
HAMENTASCHEN COOKIES RECIPE, PURIM COOKIES ALSO CALLED OZNEI HAMAN
Hamentaschen Cookies are a special treat during the Jewish Purim festival with hundreds of choices of fillings from traditional poppy seed and dates to modern chocolate, dulce de leche, and more.
Recipe -
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Jewish Croissant Rogalach Recipe #Shorts | BenGingi
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Rogalach (Jewish Croissant)
This weekend instead of doing another challah recipe I decided to share with you a sweet Jewish pastry. Compared to French croissants- this guy is a much faster and forgiving dough. The filling is made of sugar, butter, and cocoa. It will render heavy nostalgia within you, even if you didn’t have it as a child. What else can I say?!
Yasss.
Ingredients for the dough-
- 250 grams of white flour
- 250 grams of whole wheat flour
- 150 ml milk at RT
- 10 grams of dry yeast
- 90 grams of white sugar
- 10 grams of salt
- 100 grams of soft butter (not melted).
- 2 eggs
Ingredients for the filling-
- 100 grams of high quality cocoa
- 200 grams of brown sugar
- 150 grams of melted butter
Ingredients for the syrup
- Water and sugar in equal amount.
Preparation steps
- In a bowl, mix the flour, yeast and sugar and mix well.
- Add the milk and eggs and mix all ingredients until almost no flour remains in the bowl. Add the soft butter (note !!! soft butter, not melted!).
- Add salt. Move the dough to a working surface. Knead dough manually for about 10 to 7 minutes until smooth and beautiful dough is obtained.
- Round the dough and place in a bowl covered with towel, let it proof until almost doubled the volume.
- While waiting for the dough to proof- melt butter, add the cocoa and sugar and stir until combined.
- After proofing, divide the dough in half. Take one of the halves, open it with a rolling pin for a rectangular dough, about 0.5 cm thickness.
- Using the scraper or spatula, spread the cocoa filling we prepared on the dough.
- Using a knife, cut the dough into narrow-long triangles. Start rolling them out from the wide side- Repeat with the extra piece of dough.
- Place our sexy Rugelech on a baking sheet, let them proof for another 45 minutes.
- At this time prepare the syrup for the Rugelech- dissolve water and sugar in equal amount in a pot. Let the syrup cool down.
- Preheat oven to 356F or 180C degrees.
- Brush your Rugelech with an egg and bake in the oven for 15-20 minutes or until you can’t resist anymore.
- Brush your Rugelech with the syrup (it is very important that the syrup is cold and the Rugelech are hot).
- Yassss.
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Bubbie-Approved Hamantaschen (Jewish Triangle Cookies)
Yo, I’m Adam. If you dig this short, you might like my long-form content too! It would be mega chill if you subscribed to the chan. I apreesh you in advance. Cook on! ???????? Adam
Get the RECIPE HERE -
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