Jewish Cookie
A rich, nutty Jewish cookie with a sweet brown sugar flavor and a tender crumb, perfect for holidays or as a delightful treat for any occasion.
Ingredients
Instructions
- Spread the batter over a large pan.
- Bake for 30 minutes at 325°F (160°C).
- Allow to cool.
- Cut into pieces as desired before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract alongside the vanilla. If you're out of nuts, you can substitute with chocolate chips or dried fruit for added sweetness. Ensure the eggs are at room temperature for better emulsification in the batter. Remember to adjust baking time if using a smaller pan, as it may cook faster.
Serving Suggestions
These cookies are delightful on their own but can be enhanced with a dusting of powdered sugar or served alongside a scoop of ice cream. They pair beautifully with a cup of coffee or tea for a cozy afternoon treat. Consider serving them with Cheese Kolacky for a diverse dessert platter.
Storage & Reheating
To store leftovers, place the cut cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, refrigerate them for up to two weeks. For reheating, simply warm them in the oven at 300°F for about 5-10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Cookie contains roughly 1163 calories, with 8g protein, 211g carbohydrates, and 8g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2101mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with almond flour or gluten-free flour. Keep in mind that the texture may vary slightly, but it should still yield delicious results. Adjust the amount of flour as necessary to achieve the desired consistency.
How can I make these cookies more chocolatey?
To infuse chocolate flavor, add 1/2 cup of cocoa powder to the flour mixture. Alternatively, you can fold in chocolate chips or chunks to the batter before baking for a delightful chocolatey surprise in every bite.
What kind of nuts work best in this recipe?
Walnuts and pecans are traditional choices that add a nice crunch and flavor. However, feel free to experiment with almonds or hazelnuts based on your preference. Just chop them roughly to ensure a good distribution throughout the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).