Cookies, Parve


Cuisine: Parve

Category: Cookies

Servings: 20

Ingredients:

5 cups flour
2 tsp baking powder
3 large eggs
1 cup oil
1/2 cup orange juice, rind
1 1/2 cup sugar
Rugalech Filling:
2 cups choc chips
2 tbs liqueur
2 tbs orange juice
1 tbs cinnamon

2 cups chopped walnuts
1 cup brown sugar
2 tbs apricot jam
grated lemon rind
2 tsp lemon juice






Instructions:

Preheat oven to 350. For processor. Process eggs, oil, sugar, juice & orange rind. Add dry ingredients and process to form dough. Add more flour if needed. For Mixer: Use paddle & start with dry ingredients, make well and add the rest. Mix until dough forms. Add more flour if needed. Turn onto floured board & knead into ball. Can be frozen or ref. a this point. Cut into 2 pieces. Roll out to 1/8" thick. Cut circles dipped in sugar & place on lined or greased cookie sheet. Or to make 1/2" balls, make a whole in center and fill with any filling, place on cookie sheet and flaten slightly with back of a wooden spoon. Bake for 20 min or till lightly browned. For Hamantashen, cut 3" circles & fill with any fruit flavor butter(prune, apricot) or filling. Shape into 3 cornered cookie with filling in middle. For Ruglach Logs: Melt in micro on low heat choc chips, liqueur, orange juice. Process walnuts, cinnamon, brown sugar, apricot jam, lemon juice & rind. Cut dough into 6 pieces and roll each into a rectangle. Spread melted choc mixture (add a little more juice if needed to spread on dough) top with chopped nut mixture only and roll up on long side rectangle. Place seam side down on cookie sheet Score with knife every 1" or so (cut thru upper layer) Brush with orange juice & sprinkle with sugar. Bake at 350 for 25 to 30 min or until nicely browned. Remove from oven & cut thru score to separate into pieces before cooling completely. Can be frozen. Hint: Rather then wait for dough to chill. Cut two sheet of wax paper or plastic wrap the size of cookie sheet. (if counter is slightly wet, wrap will stick & not move). Place 1/4 dough in center Cover with second sheet and roll out to desired thickness. Place rolled out dough and 2 sheets on cookie sheet and chill in refrigerator. Repeat until it is all rolled out. Chill for half hour & proceed to cut shapes. Reroll leftover dough the same way. This way no additional flour has been added. Dough can also be frozen at this point. For a Filling Variation: Check out Chocolate Pistachio bowties.

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