Kosher

Pistachio Cookies

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Makes about 4 dozen cookies.

These cookies keep very well stored in a container, refrigerated. If you are running out of time you can just make the balls without placing the pistachio in the center. They are ideal for Passover and are gluten free.  

INGREDIENTS:

  • 8 ounces pistachios, plus 1 ounce for decoration, toasted

  • ½ teaspoon vanilla extract

  • Lemon zest from one lemon

  • 2 large egg whites, at room temperature

  • 1/3 cup sugar

  • ¼ cup confectioner’s sugar

PREPARATION:

  1. Preheat the oven to 350F.

  2. Line a 12x18 baking sheet with parchment paper.

  3. In a food processor fitted with the steel blade, chop 8 ounces of the pistachios finely. Transfer to a bowl. Add vanilla extract and lemon zest.  Whisk the egg whites with the sugar and add to the nuts. Combine very well with a wooden spoon. The dough will be soft and a bit sticky.

  4. Spread the confectioner sugar on a plate.

  5. Form flat teaspoons of the nut mixture into balls. It is best to have wet hands and rinse them as needed. Then roll them in the sugar to coat well. Place on the cookie sheet and gently press a pistachio in the center of each cookie.

  6. Bake for about 18 minutes, until the underside is lightly golden.

  7. Cool on a wire rack.

 
 

Chocolate Oatmeal Cookies

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Makes about 8 dozen small cookies.

Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.

INGREDIENTS:

  • 1 1/3 cups unbleached all – purpose flour
  • 1 teaspoon baking powder
  • 1 cup olive oil
  • 1 ¼ cups light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned rolled oats
  • ¾ cup unsweetened shredded coconuts
  • 5 ounces imported semi-sweet chocolate, chopped into very small pieces

PREPARATION:

  1. Preheat the oven to 350F.
  2. Line 2 to 3 large cookie sheets with parchment paper.
  3. In a small bowl combine the flour and baking powder.
  4. Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl.    Add the egg and vanilla extract.
  5. With a rubber spatula gradually add the flour mixture, mixing until just combined.
  6. Gradually fold in the oats, coconut and chocolate.
  7. Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
  8. Bake for about 20 minutes, the cookies should be golden.
  9. Transfer to a wire rack to cool.

NOTE:

If you wish to make the cookies with butter use, 2 sticks.

 
 

Apple Tea Cake

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16, 1x2 inch servings.

Easy to make, seasonal, and nutritious with a bit of a tart taste, this apple cake serves many and keeps fresh. You can, of course, substitute other apples if the Granny Smiths are too tart for you.  

INGREDIENTS:

  • 6 Granny Smith apples, peeled, and cut into small cubes
  • 1 ¼ cups (4 ounces) walnuts, coarsely chopped
  • 2 tablespoons sugar

DOUGH INGREDIENTS:

  • 4 large eggs, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegetable oil, plus some for greasing the pan
  • 2 cups, all purpose- unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

PREPARATION:

  1. In a large bowl combine apples, walnuts and sugar. Let stand for 2-3 hours.
  2. Line a 9x13 baking pan with wax paper, extending the shorter ends to make it easier to lift the cake after baking. Grease the wax paper (See Note).
  3. Combine the flour with the baking powder and baking soda.
  4. Preheat the oven to 350 F
  5. Beat the eggs in a bowl of an electric mixer, using the balloon whisk attachment, at medium speed, adding sugar gradually until pale and thick, about 5 minutes.
  6. Add the extract and the oil.
  7. With a rubber spatula, or wooden spoon, gradually fold in the flour until combined well.  Lastly, fold in the apple/walnuts mixture until very well combined. 
  8. Spread the batter in the pan and smooth the top.
  9. Bake for 55 minutes. The top should be firm to the touch and the sides should slightly pull away from the wax paper.
  10. Place on a wire rack to cool.
  11. Cut to your desired size.

NOTE:

If you have parchment paper you do not need to grease it.