Taaralikus Sephardic Cookies

KosherCook's Note:

Found this recipe on about.com. It's a great little cookie recipe and they taste amazing with tea. I add a little Raw Sugar or rock sugar to the tops of the cookies with water before baking, but it isn't mentioned in the recipe.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 36.0 Cookies

• 4 eggs
• 1 tablespoon Crisco or 1 tablespoon margarine , at room temperature
• 1 full cup sugar
• ½ cup vegetable oil
• ½ teaspoon lemon juice
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 4 -5 cups flour

Directions:

1. Beat eggs and margarine until foamy.
2. Add sugar slowly while beating. Add oil, lemon and vanilla while beating.
3. Add baking powder to 2 cups of flour, and add the flour to the batter gradually (1/2 cup at a time).
4. When the dough holds together in a soft ball, you have added enough flour. Cover the bowl full of dough, and refrigerate for an hour.
5. To form a cookie, roll out a little dough at a time, roll into a log, and fold into a ribbon shaped cookie.
6. Place cookies on baking sheets lined with parchment paper.
7. Bake at 350 F (180 C) for 15-20 minutes, or longer if you like them brown.

Reviews

[Mia in Germany]

Lovely simple cookie! I didn't use sugar on top but followed the recipe exactly. Used gluten free flour and it worked perfectly. Will definitely make them again!
Made for P-A-R-T-Y tag game December 2010.