Tag Archives: featured

Chocolate Hamantaschen With Irish Creme Filling

Yield:
4-5 dozen cookies

Hamantaschen are the traditional treat of the holiday of Purim. These delicious cookies remind us of our sweet victory over Haman, a villain with a triangular shaped hat who attempted to kill the Jews of Persia. Hamantaschen cookies are usually filled with poppy seeds or jam, but when I found out that Purim fell over St Patrick’s Day Weekend this year, I knew a recipe mash-up was a must!

st-pattys-hamantaschen-stam

I toyed with the idea of dying the hamantaschen dough green or picking a green filling — lime curd or Andes mint chocolate both sounded like delicious options. However, in the end I settled on incorporating the flavor of Irish creme liqueur. These Irish hamantschen have a crisp chocolate cookie crust that gives way to a rich and creamy spiked center. My take on the traditional Purim cookie is easy to make and pairs wonderfully with a cup of coffee

Having trouble folding your cookies? Try this tutorial if you’re having trouble!St-Pattys-Hamantaschen1-624-1

Chocolate Hamentaschen With Irish Creme Filling

Ingredients

For the dough:

½ cup unsweetened cocoa powder

4 cups all-purpose flour

½ tsp salt

2 ½ tsp baking powder

¼ cup vegetable shortening

¾ cup unsalted butter, at room temperature

1 ½ cups sugar

2 eggs

½ cup irish crème liqueur

2 tsp vanilla extract

For the filling:

16 oz cream cheese (2 8oz packages)

½ cup sugar

2 eggs

1/4 cup Irish crème liqueur

For the topping:

1 egg + 1 Tbsp water, beaten

Directions

In a medium bowl, mix cocoa powder, flour, salt and baking powder. Set aside.

In a large bowl, use an electric mixer to combine the shortening, butter and sugar. Add eggs and blend until smooth. Add liqueur and vanilla.

Fold in dry ingredient mixture until a dough forms. Do not overmix. Transfer dough to a lightly floured surface and form a large ball. Divide in half, wrap each half in plastic wrap and chill in the refrigerator for at least 20 minutes.

While dough is chilling, prepare cheesecake filling. Blend cream cheese and sugar. Add Irish crème and the eggs one at a time, blending thoroughly after each egg.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Whisk remaining egg and 1 tbsp water together to create an egg glaze.

Roll out dough on a lightly floured surface until thin, around ¼ inch. Cut 3 ½ inch rounds with a cup or cookie cutter and brush round with beaten egg glaze. Fill each round with a teaspoon of Irish crème filling.  Pinch corners together to create a triangular shape. Brush pastries again with the egg glaze.

Bake until golden brown (17 to 21 minutes).

 

Reprinted courtesy of www.thebigfatjewishwedding.com

Posted on February 27, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Hearty Vegetarian Chili

Yield:
6 servings

It’s so satisfying to dish out a big bowl of chili on a cold Fall or Winter day, no?

I love chili, and I especially love hot dogs smothered in homemade chili. But we have been cutting back on our red meat consumption and so I wanted to create a version that would be as hearty and satisfying as meat-chili, but a bit healthier.

veggie-chili-stampAnother great thing about chili is that you can really add and subtract ingredients based on your taste. Want more spice? Add more than a pinch of crushed red pepper flakes, or even some diced jalapeno.

Don’t like a particular kind of beans? Just swap it out for the beans you do like.

And I love using colorful bell peppers to pack this dish with flavor and vitamins. Plus they are just so darn pretty, aren’t they?

SONY DSC

Hearty Vegetarian Chili

Ingredients

olive oil

1 onion, diced

½ red bell pepper, diced

½ yellow or orange bell pepper, diced

½ green bell pepper, diced

1/2 jalapeno, de-seeded and diced

1 1/2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp chili powder

Pinch crushed red pepper flakes

Salt and pepper to taste

1 package ground beef substitute

1 28 ounce can diced tomatoes

1/2 cup water

1 can black beans, drained and rinsed

1 can pinto or red kidney beans, drained and rinsed

1 cup shredded cheddar cheese (optional)

Greek yogurt or sour cream (optional)

1 scallion (optional)

Directions

Heat oil in a large pot over medium heat. Add onions, jalapeno and bell peppers, sauteing until vegetables are soft and onions are translucent, about 5-7 minutes.

Add spices and continue to cook 1 minute.

Add ground beef substitute, breaking up with the back of a wooden spoon. Continue to cook another 5 -7 minutes until browned

Add can of tomatoes and water. Bring to a boil and then reduce to simmer and cover for 20-30 minutes. When the chili has cooked and the liquid has reduced, add rinsed beans and stir until mixed throughout.

Serve with cheddar cheese and Greek yogurt or sour cream if desired. Garnish with chopped scallion.

Posted on February 26, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sweet, Savory & Boozy Hamantaschen for 2014

On Purim we are supposed to drink until we can no longer tell the difference between good and evil, right? Why drink till you can no longer tell the difference between good and evil when you can eat till you can’t tell the difference between good and evil, up and down, sweet and savory, you name it.

It seems each year bakers and bloggers are coming up with the most unique flavor combinations (myself included) that they can think of: pumpkin pie hamantaschen, peanut butter and jelly hamantaschen (a favorite in my house) and even rainbow hamantaschen.

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Last year I created these Hamantaschen with Chocolate Ganache and Salted Caramel (which were featured in Buzzfeed’s 32 Crazy Hamantachen). And let me just say: they are delicious, throwing the days of poppy seed and apricot filled hamantaschen into last year’s pile of outdated trends.

Everyone has their favorite flavor, and sometimes you just need a good traditional, jam-filled hamantaschen. But it’s always fun to think outside the box and get a little crazy when Purim comes around.

Try one of these crazy sweet, savory and booze-inspired treats. Have a crazy flavor combo? Comment below!

Crazy Sweet Hamantaschen

Neapolitan Hamantaschen from Amy Kritzer

Rainbow Hamantaschen from Kitchen Tested

Rainbow-Hamantaschen-finalGirl Scout Samoa Hamantaschen from Kitchen Tested

S’mores Hamantaschen from Couldn’t Be Parve

Hamantaschen Challah from The Challah Blog

Hamantaschen with Chocolate Ganache and Salted Caramel

hamantaschen-salted-caramel

Crazy Savory Hamantaschen

Sushi Hamantaschen from Busy in Brooklyn

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

rosemary-hamantashen

Feta & Onion Hamantaschen

Kimchi Hamantaschen Dumplings from Confident Cook, Hesitant Baker

Hamantaschen Beef Wontons from Overtime Cook

Crazy Booze-Inspired Purim Treats

The Hamantini from Busy in Brooklyn

Candy-Infused Vodka from Tamar Fox

Mojito Hamantaschen from Alibabka

Cranberry Moscato Punch

purim-cocktail

Posted on February 25, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Hamantaschen

Growing up, I didn’t see a lot of my grandmother. She was old and feeble, and chronic pain often prevented her from leaving the house. Still, there were a few occasions when my grandmother would never fail to make an appearance in my mother’s kitchen. One such of those special occasions was right before the holiday of Purim began. She carefully tied the strings of her apron in a neat bow before she perched herself on a kitchen stool and began to give orders.

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She showed me how to dip the rim of a wine glass in the pearly mounds of flour to make the perfect circle for my cookies. She directed my fingers with a watchful eye as I carefully portioned out just the right amount of filling and carefully folded my circle into a triangle, or “Haman’s Ears” as my grandmother used to call them. We sat there late into the night, after the cookies had long since come out of the oven, covered in flour and giggling like schoolgirls.

Nowadays, we live in different cities and my grandmother’s days in the kitchen are far behind her. As I am no longer able to eat the cookies as she made them, I have adapted the recipe. But every time I make them, there is still a small part of her inside them. I hope you enjoy these hamentashen as much as I do.

Vanilla Bean Hamantaschen with Apricot Filling

Ingredients

For the dough:

2 cups almond flour

1 cup arrowroot flour (plus ¼ cup for dusting)

½ tsp sea salt

1 vanilla bean

½ cup of honey

¼ cup of coconut oil, melted

For the filling:

11 ounces dried apricots, roughly chopped

1 Tbsp lemon juice

4 Tbsp honey

½ cup of water

Directions

In a small saucepan, combine the apricots, lemon juice, honey and water over medium high heat.

Bring to a boil and stir continuously, until the mixture has reduced. Then, remove from heat and set aside while you make the dough.

Preheat oven to 350 degrees.

In a mixing bowl, combine the almond flour, arrowroot flour, and the sea salt until well mixed.

With a small paring knife, poke a tiny hole in the top of your vanilla bean and slice it in half.  Use the knife to scrap the small black seeds into a small bowl. For this recipe, you should only be using the seeds from 2-inches of your bean (the equivalent of 1 teaspoon of vanilla extract.)

Add the vanilla bean seeds, the honey, and the melted coconut oil to your flour mixture and stir until just incorporated, being careful not to over-mix the dough. Using your hands, form the dough into a ball.

Next, position the dough on a sheet of parchment paper, adding arrowroot flour as necessary to keep it from sticking. Place another sheet of parchment paper over the dough, and using a rolling pin, roll into a 1/4 inch thick layer.

Remove the top layer of parchment paper. Dust the open end of a glass (or a round cookie cutter) with arrowroot powder. Then, carefully cut out circles in the dough, and remove the extra dough from the sides.

Fill the center of each circle with a little over a teaspoon of filling. Carefully fold each one of the three sides in, forming a triangular shape, and sealing the filling inside. Pinch the corners in to seal the cookies.

Transfer the parchment to a baking sheet, and bake cookies for 20 minutes. Remove from oven and place on a cooling rack.

Posted on February 21, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Blogger Spotlight: The Kosher Cave Girl

Gluten-free and paleo diets seem to be all the rage currently. When I first saw The Kosher Cave Girl on instagram, I was intrigued – it’s a very catchy name. And I wanted to learn more.

While I remain a strong gluten and bread enthusiast, I love to hear about other passionate bloggers’ food journeys, and Donyel Meese (aka The Kosher Cave Girl) has a very interesting food journey. She and I had the chance to catch up over email recently and I really loved what she had to say about making your own bread and sweets and switching out healthy options into your diet – everything in moderation! Read more about Donyel and her kosher Paleo lifestyle below.

And make sure to check back tomorrow for her version of gluten-free hamantaschen just in time for Purim next month!

donyel collageWhy did you start blogging?

The idea to start a blog stemmed from an afternoon I spent with a friend whining about the fact that I had just made the most incredible hazelnut-swirled brownies, but that I couldn’t find the piece of paper that I had written the recipe on anywhere. The friend suggested that I start blogging my recipes to ensure that I’d never lose another one. I really do enjoy the creating recipes, the photography, and coming up with posts. The Kosher Cave Girl also serves as an outlet for my love of writing, and my readers are often unfortunately witnesses to my (often rather pathetic) attempts at humor.

Your food journey has had lots of ups and downs. Would you say you always loved cooking and food, or did it result out of necessity for your diet?

I have always loved baking things. When my friends arrive at my apartment, they make a beeline for my freezer, breezing past me without so much as a hello until they’ve got something in their mouth. When I found out that I was both lactose and dairy intolerant, and made the switch to a Paleo lifestyle, I quickly grew frustrated with what I saw as so many restrictions.

It was as simple as changing my outlook. Instead of mourning the fact that I could no longer eat my favorite browned-butter snickerdoodles, I decided to create a version that I could eat. Now, there are very few foods that I actually miss, and I have a lot of fun coming up with recipes to mirror the dishes that I loved before going Paleo.

paleo recipe2What are your culinary influences?

My mother spent time in Africa, Australia, and Thailand before returning to the U.S. after she completed her undergrad at University of Hawai’i, so I was exposed to lot of cultural dishes at a very young age. Because of her, I love experimenting with unique flavors and spices like coconut milk, lemongrass, saffron, and curry.

For those that can and do eat gluten, what ways can the paleo diet influence their eating habits, without taking away their beloved bread?

You don’t have to follow a Paleo diet to incorporate fresh, healthy, & non-processed foods in your lifestyle. Simple switches can make a world of difference. Try making tuna salad with avocado instead of mayo. Learn to love water. If you want bread, cookies, or cakes, make your own instead of buying prepackaged ones loaded with preservatives to keep them “fresh” (homemade is not only cheaper, but it tastes better too!). Sodas and sugary drinks are usually calorie bombs and do little to quench your thirst. Cook with coconut oil and olive oil, instead of canola oil and vegetable oil.

One of the wonderful aspects of a Paleo lifestyle is that you’re encouraged not to count calories. Instead, emphasis is placed on mindful and intuitive eating – listen to your body and eat when you’re hungry and stop when you’re satiated.

paleo recipe1What has surprised you about blogging or what’s been the best thing that has happened as a result of blogging?

I always thought that blogging was so glamorous, but I’ve found that in this circus, I feel more like the juggler than the girl on the flying trapeze. The amount of time and preparation that goes into blogging is absolutely unbelievable. The readers only see the glamorous side of food blogging, but behind the scenes, all hell breaks lost. My kitchen sink is perpetually overflowing with dirty dishes. I spend more time at the grocery store than at my own apartment. Recipes go horribly wrong, it takes 200 pictures of cookies to get one useable one, and my e-mail inbox is almost always full. On top of all of that, I’m juggling my food blogger lifestyle with being a full-time student.

I’ve learned so much about photography, graphic design, and social media, but my absolute favorite perk is being able to connect with readers, whether it’s getting to know them, answering a question, or helping them adapt a recipe. It’s so rewarding, and it brings me such a sense of joy and fulfillment.

What advice do you have for someone else who wants to start a food blog?

Is it terribly cliché of me to tell you that good things come to those who wait? When I first started blogging in Fall of 2013, I had no readers. You could literally hear the crickets chirping every time I posted a new recipe. But don’t get discouraged. Keep posting, keep marketing, and people will come.

I’ve also found that pictures are key. I’m also guilty when I tell you that if I see a recipe without a picture, I probably won’t make it. Everyone loves drooling over stunning food photography, myself included. I don’t have any fancy lights or props, just my Nikon 5100. I’m still learning, but I’m having fun with it.

What’s on the horizon for your blog?

Thank G-d, I’ve been offered a lot of wonderful opportunities for The Kosher Cave Girl. Let’s just say that there might be a cookbook revolving around a Paleo take on traditional Shabbat foods in my future. I have a lot of exciting projects and partnerships in the works, and I can’t wait to see what the future holds.

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Posted on February 20, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Yield:
1 1/2 dozen

I have never really loved the idea of savory hamantaschen. My sweet tooth just revolts at the concept. But after some poking and prodding from others, I decided: fine. I would try and make some savory hamantaschen.

A few weeks ago I made some balsamic caramelized onions to go on top of homemade pizza. They were amazing. Sweet and savory – my favorite combination. So as I was thinking about what kinds of savory hamantaschen I might try to make, I realized a sweet, savory onion jam was the perfect compromise to satisfy both sweet and savory cravings.

rosemary-hamantashen

My husband serves as my trusty taste-tester and critic for all my creations, so I am happy to share that he LOVED this version. And I hope you will, too.

Rosemary Hamantaschen with Balsamic Caramelized Onion Jam

Ingredients

For the Hamantaschen dough:

½ cup butter (or margarine)

½ cup granulated sugar

1 egg

1 Tbsp milk

1 ½ cups all-purpose flour

¼ tsp baking powder

¼ tsp salt

2 Tbsp chopped fresh rosemary

For the onion jam filling:

4 small-medium onions, thinly sliced

3 Tbsp olive oil

1 1/2 Tbsp butter

1/4 cup balsamic vinegar

2-3 Tbsp red wine

salt and pepper

3 Tbsp greek yogurt

Directions

To make the dough:

Beat the butter and sugar together until smooth. Add egg, milk and rosemary until mixed thoroughly.

Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.

Note: if the dough is too soft, increase flour amount by a few Tbsp at a time until firm.

Chill dough for at least 1 hour or up to 24 hours.

To make the onion jam filling:

Add oil and butter to saute pan over medium heat. Once butter has melted, add onions to the pan, stirring frequently for 10-15 minutes. If onions are browning too quickly reduce to low-medium heat.

When onions are completely translucent and soft, add balsamic vinegar and continue stirring for another 5-10 minutes. When onions seem sticky and the vinegar has reduced, add wine and stir. Scrape any bits off bottom of pan.

Add salt and pepper to taste. Remove onions from heat and set aside.

When onions have cooled, place onions in a food processor fitted with blade. Pulse until smooth. Mix in greek yogurt.

To assemble:

Preheat oven to 400 degrees.

Dust surface with flour to keep from sticking. Roll the dough to about ¼ inch thick.

Using a round cookie cutter, cut out circle and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in flour before each cut.

Fill each round with onion jam and using your favorite method, pinch corners together tightly.

Bake for 7-9 minutes.

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Posted on February 17, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Beyond French Toast: Recipes for Leftover Challah

I don’t know about you, but whenever I peak into my freezer, I am overwhelmed by the immeasurable number of bags of leftover challah that I have put away. I hate wasting the leftover challah slices and scraps after Shabbat, and yet I so infrequently find uses for them.

So I decided it was high time to put all that challah to delicious good use, beyond just bread pudding (delicious) and french toast on Sunday (the perfect breakfast).

Here are a variety of ideas for how to use up those leftover morsels that may actually get you excited about all those bags of bread in the freezer.

leftover-challah-recipes-co

Berry Cream Cheese Stuffed Challah French Toast

Challah Panzanella Salad with Butternut Squash, Dates and Hazelnuts from Food52

French Onion Soup with Challah and Munster Cheese

Baked French Toast

cgctoast


Cheesy Garlic Challah Toast

Challah Croutons from The Domesticated Wolf

Challah Bread Crumbs from Granoladox

Chocolate-Chocolate Bread Pudding

Mushroom Challah Stuffing from Amy Kritzer

challah dressing

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Posted on February 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Salt and Pepper Noodle Kugel

Yield:
8-10 servings

I didn’t grow up eating kugel regularly. My only exposure to kugel was on the one or two times a year we would all gather around my grandmother’s dining room table for Jewish holidays. My grandmother would serve two kinds of kugel which she would describe as “one sweet, one savory.” I would more aptly describe them as “dry and drier.”

When I was in college and dating “a nice Jewish boy” his mother made an incredible dairy noodle kugel with crushed pineapple, butter and sour cream. Now THAT was kugel. I was in love. And when I met my husband and his family, I fell in love with his Baba Billie’s salt and pepper noodle kugel.

salt-pepper-kugel-stamp3

Like everything Baba Billie made, this kugel is not for the faint-hearted, or faint-stomached. This is not a light recipe, but it is good. You may look at the amount of oil and think, come on – really? Yes, really. I don’t make this every day, nor do I suggest making it every day. We make it a few times each year always to rave reviews. Everything in moderation, or so my father always says, and this kugel is no exception.

My husband likes to use regular wide noodles, but I opt for the super-duper extra wide. You can use either variety you like.

Like a little kick? Make sure to use hot paprika on top. If you prefer to play to it safe just use a sweet, smoky paprika instead.

salt-pepper-kugel-stamp2

Salt and Pepper Noodle Kugel

Ingredients

1 12 ounce package of wide or extra wide egg noodles

2 Tbsp jarred garlic

1 Tbsp garlic powder

1 1/2 tsp salt

1 tsp pepper

6 eggs

paprika

3-4 Tbsp olive oil

Special equipment: Pyrex baking dish

Directions

Preheat oven to 375 degrees. When oven is heated, add 3-4 heaping Tbsp of olive oil to baking dish and place pan in oven for the oil to heat. This step will make for a crispier kugel.

Bring a large pot of salted water to boil. Cook noodles as directed on package, around 7-8 minutes. Drain and set aside.

While noodles are cooking, whisk together eggs, garlic, garlic powder, salt and pepper.

Add cooked noodles to egg mixture and mix gently until completely coated. Remove baking dish with hot oil from the oven and add noodles to the dish. It will sizzle slightly - this is a good thing.

Sprinkle top with paprika. Bake for 40 minutes uncovered or until noodles are desired crispiness. Serve warm or room temperature.

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Posted on February 11, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Berry-Stuffed Challah French Toast

Yield:
4 servings

Having leftover challah has never been a bad thing. Sunday morning brunches, Shabbat afternoon sandwiches; the options go on. Since I am hosting most Friday nights and am constantly left with challah I decided I needed to be a little more creative with the leftovers.

This past weekend I also happened to have a bowl of mixed berries left over and knew right away this was the week to leave my comfort zone and make stuffed challah french toast using both these delicious remains.

challah-french-toast-stamp5


French toast is one of my favorite foods and eat it any time of day. And now that I have created this challah masterpiece, I may never stop.  I even went as far as to make homemade blueberry syrup to go on top, but you can leave this step out if you prefer plain maple syrup.

challah-french-toast-stamp3

 

Berry-Stuffed Challah French Toast

Ingredients

For the French toast:

1/2 loaf leftover challah

½ cup mixed berries

4oz cream cheese, at room temperature

1 ½ tsp vanilla

3 eggs

1 Tbsp cinnamon

1 tsp maple syrup

½ cup milk

Butter or oil for pan

For the blueberry syrup

½ cup of sugar

1 Tbsp cornstarch

½ cup water

½ cup of fresh blueberries

½ tsp cinnamon

1 Tbsp butter

Pinch of salt

Directions

To make the French toast:

Slice the challah into 2-inch thick pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long - This will form your “pocket.” Once you’re done, set the bread aside.

Put the room temperature cream cheese, vanilla and mixed berries in a bowl and combine using a wooden spoon. The berries will crush a bit and that is good. Mix well.

In a separate bowl, add 2 eggs, cinnamon, maple syrup, and milk. Mix well.

Take the fruit-cream cheese mixture and stuff into the "pockets" of the challah.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered.

Put butter or oil into a hot skillet and melt completely. Add the stuffed challah to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

To make the blueberry syrup:

Combine sugar, cornstarch and water over medium heat. Cook for 5 minutes, stirring occasionally. Add the blueberries and simmer for 10 minutes stirring occasionally. Add the butter, cinnamon and salt simmer for another 2 minutes. Transfer to a serving bowl.

Top the stuffed French toast with berry syrup.

Posted on February 8, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Heart-Shaped Linzer Cookies

Yield:
Around 2 dozen cookies

Linzer torte cookies were one of my mom’s go-to recipes that I have fond memories of making with her as a child. We didn’t make them for Valentine’s Day per se, but made them for any special occasion that came up – parties, piano recitals and even rainy Saturdays.

This recipe isn’t quite the same as hers, which unfortunately was lost when she passed away. But it is the closest thing I have found to the buttery cookies we made together during my childhood. I find this version to be particularly versatile because the cookies are excellent made in both dairy and pareve varieties, which cannot be said for every dessert recipe!

linzer-cookies1-stampI actually don’t make these for Valentine’s Day either, but really love to make these cookies for Sheva Berakhot celebrations for friends! But they are also great as a sweet treat for your loved ones on Valentine’s Day, Shabbat or any day you just want to show a little extra lovin’.

I love making these fun square-shaped cookies with just a smidge of sweet jam peeking out from the heart shaped cut-out. But you can have fun and make any shape that suits your fancy.

linzer-cookies2-stamp

Heart-Shaped Linzer Cookies

Ingredients

1 cup butter or margarine, softened

½ cup sugar

1 egg

½ tsp vanilla

1 tsp fresh orange zest

2 cups all-purpose flour

Extra flour for rolling

Raspberry jam

Powdered sugar

Special equipment: rolling pin and cookie cutters

Directions

Cream butter and sugar together until smooth. Add egg, vanilla and orange zest and combine.

Add flour one cup at a time until full incorporated.

Place dough in plastic wrap and chill for at least one hour or overnight.

Preheat oven to 350 degrees.

Roll out dough on a lightly floured surface and cut into desired shapes. You may need to add extra flour during this step as this dough tends to be sticky, but try not to add too much.

Place on baking sheet and bake for 10 minutes.

When cookies have cooled completely, spread with jam and sprinkle powdered sugar on top.

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Posted on February 6, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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