Molly Goldberg Jewish Cookbook (24 page)

Sift the flour, salt, and remaining sugar into a bowl. Work the butter in by hand. Beat the egg and cream together and add to the flour mixture. Mix lightly by hand until well blended. Spread on a buttered jelly-roll pan.

Bake for 25 minutes. Spread the apple mixture over the pastry. Reduce heat to 350
⁰
and bake for 20 minutes additional.

Cut into strips and serve either hot or cold.

ROSIE'S SUGAR RINGS

34 cup sifted flour

Vs
teaspoon salt

^l
A
pound butter

34 cup sugar

4 hard-cooked egg yolks, mashed

2 teaspoons grated orange rind

3 tablespoons heavy cream

V4
cup coarsely ground walnuts

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Sift the flour and salt into a bowl. Work the butter in by hand. Add
V2
cup of the sugar, the egg yolks, and orange rind, kneading until well blended. Chill for 1 hour.

Preheat oven to 350
⁰
. Working quickly, break off small pieces of the dough. Roll into pencil-thin strips on a lightly floured surface. Bring the ends together to form a ring. Place on an unbuttered cooky sheet. Brush with the cream. Mix the walnuts with the remaining sugar and sprinkle on top.

Bake for 12 minutes.

SUGAR COOKIES

1V& cups sifted flour
Vs
teaspoon salt

2 teaspoons cinnamon
³
A
cup sugar

Va
pound butter

3 
^e
ggs

Vi
cup coarsely chopped nuts (walnuts, pecans, almonds)

Sift the flour, salt, 1 teaspoon of the cinnamon, and all but 2 tablespoons of the sugar into a bowl. Work the butter in by hand. Add the eggs, reserving 1 egg white. Mix until a ball of dough is formed. Chill for 1 hour. Preheat oven to 375°.

Roll out the dough about
Vs
inch thick on a lightly floured board. Cut into desired shapes. Place on a buttered cooky sheet. Brush with the reserved egg white. Mix the nuts with the remaining sugar and cinnamon and sprinkle on top.

Bake for 12 minutes, or until browned lightly and crisp.

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Desserts

HONEY COOKIES

2 eggs

³
A
cup sugar
Vi
cup honey

3 cups sifted flour

V4
teaspoon baking soda 1 teaspoon cinnamon

Beat the eggs in a bowl. Add the sugar, beating until thick and light in color. Add the honey, mixing well.

Sift the flour, baking soda, and cinnamon together. Gradually add to the honey mixture, beating steadily. Preheat oven to 300
⁰
.

Grease a cooky sheet and dust lightly with flour. Drop the honey mixture onto the sheet by the tablespoonful, leaving about 1 inch between each.

Bake for 15 minutes, or until cookies are dry but not brown. Remove from the pan at once.

ALMOND CAKES

2 egg whites

\Vi
cups ground almonds

Vi
cup sugar

1 teaspoon vanilla extract

Beat the egg whites in a bowl until stiff but not dry. Add the almonds, sugar, and vanilla extract, mixing well. The dough should have a fairly thick consistency. Add additional almonds if necessary.

Roll a tablespoonful of the mixture into a ball between floured hands. Place on a lightly floured cooky sheet and flatten slightly. Set aside for 1 hour.

Preheat oven to 325 °.

Bake for 20 minutes, but do not allow the cakes to brown.

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PFEFFERNUESSE

peppernuts
                                   
³
A
cup shortening

Vi
cup sugar 1 egg yolk 1 tablespoon grated orange peel

1 tablespoon grated lemon peel
Vi
cup chopped candied fruit

Vi
cup ground blanched almonds

2 tablespoons corn syrup
Vi
cup molasses

3 cups sifted flour

i teaspoon baking powder

V4
teaspoon baking soda

Vi
teaspoon salt

Vs
teaspoon freshly ground black

pepper
Vs
teaspoon nutmeg
V\
teaspoon cinnamon
V4
teaspoon ground cloves i teaspoon anise seeds 2 teaspoons ground cardamon

seeds
Vi
cup brandy 2 tablespoons lemon juice

Cream the shortening. Add the sugar, beating until light and fluffy. Add the egg yolk, orange peel, lemon peel, candied fruit, almonds, corn syrup, and molasses. Beat well.

Sift together the flour, baking powder, baking soda, salt, pepper, nutmeg, cinnamon, cloves, anise and cardamon seeds. Add to the previous mixture alternately with the brandy and lemon juice. Beat very well. Chill for
i
hours.

Preheat oven to 350
⁰
. Shape the dough into l-inch balls. Place on an ungreased cooky sheet.

222

Desserts

Bake for 15 minutes, or until lightly browned. If desired, ice with:

1 cup confectioners' sugar
^l
A
cup water

Mix the confectioners' sugar and water together until smooth. Spread lightly on the balls. Return to the oven for 2 minutes.

JELLY COOKIES

^l
A
pound butter
^l
A
cup sifted sugar 1 egg yolk 1 cup sifted flour
Vs
teaspoon salt 1 teaspoon vanilla
Vi
teaspoon orange extract Raspberry or other fruit-flavored jelly

Cream the butter and sugar until light. Add the egg yolk, beating well. Sift flour and salt onto the mixture; mix well. Add vanilla and orange extract, mixing well. Preheat oven to 325
⁰
.

Butter a cooky sheet and dust lightly with flour. Shape the mixture into walnut-sized balls. Make a slight depression in each, and fill with
Vi
teaspoon of the jelly. Place on the cooky sheet, leaving
Vi
inch between each.

Bake 15 minutes, or until delicately browned.

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CHEESE COOKIES

2 cups sifted flour

Vs
teaspoon salt

Yi
pound butter

Vi
pound cottage cheese, drained

^1
e
gg yolk, beaten

1 egg white

Vs
cup ground blanched almonds

V*
cup sugar

Sift the flour and salt onto a board. Work in the butter and cottage cheese. Add the egg yolk, mixing until a ball of dough is formed. Roll out and fold over in thirds. Chill for i hour.

Preheat oven to 375°. Roll out the dough
Vs
inch thick on a lightly floured surface. Cut into any desired shapes. Place on a cooky sheet. Brush with the egg white. Mix the almonds and sugar together and sprinkle over cookies.

Bake for 15 minutes, or until browned and crisp.

FRIED EGG KUCHEN (COOKIES)

1% cups sifted flour

V2
teaspoon salt

3 eggs, beaten

Fat for deep frying

Vi
cup confectioners' sugar

Sift the flour and salt onto a board. Make a well in the center and pour the eggs into it. Work the flour in gradually, kneading until smooth. Roll out as thin as possible. Cut into 4-x-6-inch oblongs with a pastry wheel. Cut a 2-inch gash lengthwise on one side of the oblong and pull the other end of the dough through it.

Heat the fat to 370° and drop the
kitchen
into it. Fry until lightly

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Desserts

browned on both sides. Do not turn them more than once. Drain. Sprinkle with the confectioners' sugar while hot. Serve warm.

MAZUREK

polish chocolate
                         
6 squares (6 ounces) unsweet-

squares
                                           
ened chocolate

5 tablespoons shortening
1V2
cups sugar

6 egg yolks

1V2
teaspoons vanilla extract
\Vi
cups bread crumbs 6 egg whites

Melt the chocolate over hot water. Let cool. Cream the shortening. Add the sugar gradually, beating steadily. Add the egg yolks and vanilla. Mix well. Add the chocolate and mix again. Add iVi cups of the bread crumbs and mix. Preheat oven to 350
⁰
.

Beat the egg whites until stiff but not dry. Fold them into the chocolate mixture carefully but thoroughly. Grease a jelly-roll pan, about 11 x 17 inches, and dust with the remaining bread crumbs. Pour the batter into it.

Bake for 30 minutes. Turn off the heat and allow the cake to remain in the oven for 10 minutes.

Cut into squares and serve with whipped cream if desired.

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The Molly Goldberg Cookbook

RICE CUPCAKES

1 cup sifted flour

1 tablespoon baking powder
y*
teaspoon salt

2 eggs

4 tablespoons brown sugar

i cup cooked rice

³
A
cup milk

Vi
teaspoon vanilla extract

2 tablespoons melted butter

Sift the flour, baking powder, and salt together.

Preheat oven to 400
⁰
. Beat the eggs well in a bowl. Add the brown sugar, beating well. Add the rice and mix. Add the milk alternately with the flour mixture, mixing well. Add the vanilla and melted butter. Beat well.

Pour into buttered muffin tins. There is enough batter for about 16 muffins.

Bake for 30 minutes, or until a cake tester comes out clean.

Yom Kippur is the Day of Atonement, a day of fasting, a day we ask forgiveness for all our sins, the day on which the good Lord writes in the book of life who shall live and who shall die. Even My Rich Cousin Simon spends the whole day in Temple and fasts from sundown to sundown. It's a day of meditation, it's a day of taking inventory of one's deeds and actions of the past year. Each year after a day in Temple, I feel like a better person.

This Spongecake is so delicious—I break my fast with it because it's feathery and light.

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Desserts

SPONGECAKE

6 egg yolks

iVi cups sifted sugar

2 tablespoons ice water

2 teaspoons lemon juice

i teaspoon grated lemon rind

l teaspoon vanilla extract

y*
teaspoon salt

6 egg whites

1V2
cups sifted flour

Beat the egg yolks in a bowl. Gradually add the sugar, beating until thick and light in color. Add the ice water, lemon juice, lemon rind, and vanilla. Mix well. Preheat oven to 325
⁰
.

Sprinkle the salt on the egg whites. Beat until stiff but not dry. Place on top of the egg yolk mixture. Sift the flour on top. Fold in carefully but thoroughly.

Grease an angel-cake pan and dust lightly with flour. Pour the batter into it.

Bake for 50 minutes, or until a cake tester comes out clean. Invert the pan and let cool.

SPONGECAKE LAYERS

6 egg yolks

V3
cup sifted sugar

^l
A
cup sifted flour

Vi
teaspoon baking powder

Vs
teaspoon salt

1 teaspoon vanilla extract

6 egg whites

Grease 2 9-inch layer-cake pans and dust with flour.

Beat the egg yolks in a bowl. Add the sugar, beating until thick and light in color. Sift the flour, baking powder, and salt together and add. Add vanilla and mix well. Preheat oven to 350
⁰
.

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The Molly Goldberg Cookbook

Beat the egg whites until stiff but not dry. Fold into the egg yolk mixture carefully. Pour into the layer-cake pans.

Bake for 20 minutes, or until a cake tester comes out clean. The cakes may be iced, used for shortcakes, or served plain.

NUT SPONGECAKE

6 egg yolks

i
³
A
cups sifted sugar

Vi
teaspoon salt