Texas Jewish Post (Dallas, Tex.), Vol. 72, No. 8, Ed. 1 Thursday, February 22, 2018 Page: 15 of 24
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JEWISH FOODIE
TEXAS JEWISH POST $ SINCE 1947
February 22,2018 I 15
Celebrate Purim with sweet treats and noshes
By Annabel Cohen
Photo: iStock
3 Chip Cookies
Lemon Coins
• 2 cups flour
Oat Honey and
Peanut Butter Bars
Claudia's Cornflake
Kiss Cookies
Easy Hamantaschen
(Cookie Dough Type)
• 2 cups rolled oats (instant or quick-
cooking)
• % cup whole wheat flour
• 16 cup brown sugar
• 16 cup oat bran
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 16 cup honey
• % cup peanut butter
• 1 large egg, beaten
• 16 cup olive oil (not extra-virgin)
• 2 teaspoons vanilla extract
• % cup golden mini semisweet
Bake for 10 to 12 minutes or until
the edges are lightly browned (bake
a bit longer if you like your cookies
crunchy). Cool on baking sheets.
Makes 4 dozen or more cookies
depending on the size you form
them.
chocolate chips
• 16 cup chopped walnuts
Semisweet, white and butterscotch
chips — what could be bad?
Use an electric mixer to beat the
butter and zest on medium low until
very creamy. Mix in sugar % cup at a
time until smooth. Mix in the lemon
juice and extract. Reduce the speed
to low and add in the flour mixture
1 cup at a time, mixing just until
blended.
To roll:
• 16 cup sugar
Place flour and salt into a medium
bowl and whisk well. Set aside.
Divide the dough into 2 pieces and
shape each into an 8-inch-long log.
Cover each log with plastic wrap
and chill for several hours (up to two
days).
Before you bake, place 16 cup of sugar
on a baking sheet. Wet the log with
water using your hands and roll in the
sugar. Cut the cookies into very thin
slices/rounds.
Bake the cookies: Heat the oven to
375 degrees. Line 2 rimmed baking
sheets with parchment. Set aside.
Arrange the cookies 1 inch apart
on the prepared baking sheet and
bake 8-10 minutes, until beginning
to brown around the edges. Allow to
cool completely on the baking sheet
before removing. Makes about 6
dozen cookies.
• 2 % cups flour
• 16 teaspoon salt
• 1 cup (2 sticks) unsalted butter,
softened
• 1 tablespoon grated lemon zest
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon extract
I call these Claudia's cookies because
my friend shared her yummy recipe.
• 2% - 216 cups flour (start with 2%
cups)
• 1 teaspoon baking powder
• % teaspoon salt
• 2 large eggs
• 2A cup sugar
• % cup vegetable or oil (not extra-
virgin)
• 1 teaspoon vanilla
• Ice water or orange juice (as
needed
• 1 cup rolled oats
• 1 cup crushed cornflakes
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup sugar
• 1 cup brown sugar
• 1 cup (2 sticks) unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped dry-roasted
peanuts
• 36-48 Hershey's Kiss candies, dark
or milk chocolate
In another bowl, whisk together the
eggs, sugar, oil and vanilla.
Stir the mixture together with a spoon
until crumbly.
Lightly flour a clean surface and turn the
dough onto the the surface.
Use your hands to "knead" (or start
turning the dough over and over) until
smooth. If the dough is too dry, add
juice or water a few drops at a time and
continue kneading until the dough is
smooth. If the dough is too wet, knead
in the extra % cup of flour.
Flour the surface lightly again and use a
rolling pin to roll out the dough to about
ks- to lA-inch thickness.
Filling: Canned pie filling fruit or
poppyseed (I use Solo) brand
Position the oven rack to the center
of the oven and preheat oven to 350
degrees. Line a baking sheet with
parchment. Set aside.
Combine 2% cups flour, baking powder
and salt in a bowl and whisk well. Set
aside.
In another bowl, use an electric mixer
to cream together the melted butter,
and sugars until creamy.
Beat in the vanilla, egg and egg yolk
until creamy. Add the flour mixture 1
cup at a time until just incorporated
(DO NOT OVER-MIX).
Stir in the chips by hand using a
wooden spoon.
Use a portioning scoop (like a small
ice cream scoop) or tablespoon to
scoop out uniform-sized portions of
the dough. Shape into balls if using
a tablespoon, and place dough balls
about 3 inches apart on the baking
sheets.
Use a cookie cutter to cut the dough
into 3- to 4-inch circles. Gather the
scraps and roll them out again and
repeat making circles until you have 24-
36 (depending on the thickness and size
of circles).
Place about teaspoon of filling into the
center of ONE circle — this is your "test"
hamantaschen (too much filling will
make the hamantaschen break open
or ooze filling). Fold the dough over the
filling, overlapping the edges to make
a triangle (DO NOT PINCH THE EDGES
TOGETHER). A bit of filling should be
visible. Press down on the edges to seal.
Place the "test" hamantaschen on the
baking sheet and bake for 20 minutes or
so until golden.
If the size and amount of filling
are all correct, continue making
hamantaschen as the test or correct
the amount of filling and dough
folding.
Makes 24-36 hamantaschen.
• 2 cups flour
• 16 teaspoon baking soda
• 16 teaspoon salt
• % cup (IP2 sticks) unsalted butter,
MELTED
• 1 cup brown sugar
• 16 cup white sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• % cup semisweet chocolate
morsels
• % cup white chips
• % cup butterscotch (or peanut
butter) chips
Heat the oven to 350 degrees.
Line a 9x13-inch baking pan with
parchment (bottom only). Set aside.
In a large bowl, mix together all dry
ingredients. Make a well in the center,
and pour in the honey, peanut butter,
oil, egg and vanilla. Mix well using
your hands. Mix in the chocolate
chips and walnuts.
Transfer to the prepared pan and pat
to fit the pan. Bake for 20-30 minutes
until the bars begin to color at the
edges. Cool for 5 minutes. Run a knife
around the pan and turn the pan over
onto a cutting board.
Peel off the parchment and cut into
bars while still warm (DO NOT ALLOW
TO COOL COMPLETELY). Makes 24 or
more bars.
Heat the oven to 325 degrees.
Line 2 rimmed baking sheets with
parchment. Set aside.
Combine flour, baking soda and salt
in a medium bowl and whisk well. Set
aside.
Combine flour, oats, cornflakes
baking soda and baking powder in a
large bowl and whisk well. Set aside.
Use an electric mixer to beat sugars
and butter together until creamy.
Beat in eggs and vanilla.
Add the flour mixture 1 cup at a time
and beat until just incorporated. Stir
in the chopped nuts.
Heat the oven to 350 degrees.
Line 2 rimmed baking sheets with
parchment.
Roll dough into 1-to 1 Vi-inch ballsand
arrange 2 inches apart on the baking
sheets. Bake for 10-12 minutes until
edges are golden. Place a Hershey's
Kiss on each cookie while still hot (no
need to press). When the chocolate
is softened, spread over each cookie.
Chill the cookies until the chocolate is
set. Makes 36-48 cookies.
Next week it will again be time
to recite the “whole” Megillah —
the story of Purim.
There’s little doubt that the
Purim celebration commands
the most traditionally
uncharacteristically Jewish
behavior as its modus operandi.
After all, what other holiday
commands celebrants to get drunk
until they can no longer distinguish
enemies from friends? And when
else can revelers, young and old,
scream and “booooooo” at the
mention of a name (Haman)? Not
to mention the telling of silly jokes
and the performance of plays and
parodies or “spiels” which make
fun of otherwise serious subjects.
Purim is also a celebration
after a holy war and a time for
contemplation and reflection. It
is for this reason that the Purim
celebration is preceded by a fast
(the Fast of Esther), and includes
thoughtful deeds and actions,
including Purim mitzvahs, such
as giving tzedakah over and above
what one gives throughout the
year to at least two needy people.
Then there’s the giving of a half-
shekel (today about three coins,
usually half-dollars) as “dues” to
the ancient Temple of Jerusalem (a
building fund?) and, of course, the
reading of the Scroll of Esther, the
Megillah.
Also traditional is giving
mishloach manot, where at least
one package of at least two types
of ready-to-eat food is presented
to at least one friend, to symbolize
the Jews’ spirit of unity which was
essential n defeating Haman’s
oppression. It’s worth mentioning
that when one receives a mishloach
manot package, one is expected to
reciprocate. Many families send
multiple packages and some are
available ready-made.
Here are some sweet treats, plus
my foolproof noshes, to include in
your packages or to eat after the
fast.
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Wisch-Ray, Sharon. Texas Jewish Post (Dallas, Tex.), Vol. 72, No. 8, Ed. 1 Thursday, February 22, 2018, newspaper, February 22, 2018; Dallas, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1305629/m1/15/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .