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This is a straightforward and reliable cookie/pastry recipe from "Joan Nathan’s Jewish Holiday Cookbook" by Joan Nathan. The original recipe doesn't call for any salt, but I think it enhances the flavour. You can play around with the fillings, substituting raspberry preserves for the apricot, pecans for the walnuts, or adding a little orange zest, raisins, or currants to the cinnamon-sugar filling. The dough can also be used to make hamentashen. Dough needs 2 hours refrigeration time.
Units: US | Metric
Serving Size: 1 (1553 g)
Servings Per Recipe: 1