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ImageOn a sunny Saturday my cousin Inbal and I made some cookies at her house! Inbal is really great at all things hand-made. She excels at anything from painting nail-art to stitching crochet to making meringues.  Check out her beautiful Pintrest feed here.

The cookies we made together are very typical to Israel and can be found in bakeries and supermarkets throughout the country. They have a nice crunchy-soft texture, are easy to personalize, and go very well with coffee or tea.

ImageIngredients for Dough: makes about 40 cookies

2 1/2 cups (360 gr) self-rising flour*
200 gr. (1 cup) softened butter
1 box (200 mL or 3/4 cup) sour cream
1/3 cup sugar
1 egg yolk
1 teaspoon vanilla extract

*If you do not have self-rising flour, use all-purpose instead and add 1 teaspoon baking powder for each cup flour.

ImageDirections:

Add all ingredients to a food processor and mix until combined. For those of you that do not have a food processor (like me): using a fork, mix together all ingredients in a bowl until fully combined.

Refrigerate for at least 1 hour.

About the filling: I have included here a recipe for chocolate filling, but you are by no means limited to this option only. Examples of other possible fillings are: nutella, peanut butter, dulce de leche, jam/jelly, or whatever other spreadable thing you feel like rolling up in dough.

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To the right is an example of an interesting spread found in Israel, and — most likely — in the rest of Europe. I have not looked for it in the States, but I will let you know if I find it there. It is a spread based on a “Lotus” cookie which tastes deliciously cinnamon-y and caramel-y. I highly recommend it.ImageIngredients for Chocolate Filling

3 tablespoons cocoa
6 tablespoons sugar
3-4 tablespoons hot water
50 gr. (1/4 cup) margarine or butter
50 gr. (1/2 a bar) chocolate, chopped
4 tablespoons bread crumbs
1/2 teaspoon vanilla

ImageDirections:

Add all ingredients to a small saucepan and heat on low while stirring constantly until butter is melted and all ingredients are combined.

Set aside and allow cool completely.

                     

To Prepare the Cookies:

Set your oven to 200 C (375 F). Remove the dough from the refrigerator and divide into 4 equal parts. Lightly flour a clean surface and, working with one piece of dough at a time, roll out until about 1/4 inch thick. Do not roll dough out thinner as it will not be able to hold filling when rolled! Spread onto the dough the filling(s) of your choice and then gently roll into a log. Bake in the oven about 20 minutes or until lightly browned.

ImageOn the right is an example of what your dough should look like before baking. On the left is an example of what it should NOT look like. If it looks like this weird melted blob, you know that your dough was either rolled out too thin, or your filling was too hot (remember when I told you to cool it completely?), or both. Do not despair, dear baker, if it does look like this. You will have an ugly cookie, but it will still taste delicious.

Once your cookie log is out of the oven, allow it to cool for a few minutes before cutting it into 1 inch thick slices. Now make yourself a nice cup of nana (mint) tea and eat some cookies.

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