By Eileen Goltz
Since Yom Tov meals are inevitably meat, I have developed quite a repertoire of pareve drop and bar cookie recipes. The No Bake Chocolate Ball recipe, from my Perfectly Pareve Cookbook, is the first recipe I taught my culinary challenged sons how to make and is perfect for getting your children involved in helping prepare for any and all holiday meals.
In a food processor combine the margarine, sugar, oats, toasted coconut
and coconut and process until the mixture is very fine. Add the run and
water and blend well. Shape 1/2 tablespoons into small balls and then roll
them one by one in either the coconut or chocolate sprinkles. Let set for
at least 1/2 hour before serving. Keep cool but do not refrigerate. Makes
about 20. This recipe can be doubled but not tripled.
Chop the apricots and place them in saucepan with the raisins and 3/4
cup cold water. Add the lemon juice, cornstarch and cinnamon. Cook over
medium heat until the mixture thickens. Remove the mixture from the heat
and let cool. Grease a 9X13 pan and set it aside. Preheat oven to 375. In
large bowl cream together the margarine and brown sugar. Add the flour,
baking powder and oats. Mix well. Pat half the mixture into the greased
pan. Spread cooled filling over mixture. Sprinkle the remaining oat
mixture over filling. Pat it down gently. Bake for 22 to 25 minutes or
until the top is crisp and brown. Let cool slightly and cut into bars.
Makes approx. 20 squares. This bar cookie freezes very well.
Preheat oven to 375. In the bowl of an electric mixer combine the 2/3
cup powdered sugar, almond paste, 2 tablespoons of the beaten egg (reserve
the remaining egg for the glaze), and salt; beat until smooth. Unfold the
puff pastry. Spread almond mixture lengthwise down center third of each
rectangle. Fold uncovered dough over almond mixture and gently press the
edges together. Cut each rectangle into 4 pieces. Place the cut pieces on
the on greased cookie sheet, seam side down. Brush surface of each piece
with the remaining beaten egg and sprinkle the tops with the remaining
powdered sugar. On each piece, cut 4 slashes from one folded edge to
center; bend dough slightly to separate slashes. Sprinkle tops with
almonds and bake for 12-15 minutes until golden. Makes 8. This recipe can
Preheat oven to 375. Mix all the ingredients, EXCEPT, the oats, into
mixing bowl. Beat well. Stir in the rolled oats. Drop by spoonfuls onto
greased baking sheet. Bake for 8 to 10 minutes until browned. Do not over
bake; these cookies should be slightly soft. They will harden as they
cool. Makes 30 to 32 large cookies.
Preheat oven to 350. In a large bowl cream together the margarine and
sugar. Add the eggs, one at a time, beating after each addition. Sift
together the cake flour, baking powder, salt, cinnamon, clovers and
nutmeg. Add the sifted dry ingredients and raisins and nut to the creamed
mixture. Mix well. Drop by teaspoonfuls onto greased cookie sheets. Bake
for 10 minutes. Makes 2 dozen cookies. This cookie is great with a maple
In a small saucepan, bring the raisins, water, and 1 teaspoon of
vanilla to a boil. Remove from heat, and set aside. Preheat oven to 350.
Grease the cookie sheets. In a medium bowl, cream together the shortening
and sugar. Beat in the eggs, one at a time, and 2 teaspoons of vanilla.
Sift together the flour, baking soda, and salt; stir into the creamed
mixture. Drain the raisins and stir them into the mixture. Put the 3
tablespoons of sugar into a small bowl. Roll the dough into walnut sized
balls and roll the balls in the sugar. Place cookies 2 inches apart on the
prepared cookie sheet. Bake for 8 to 10 minutes, cookies should be firm.
Makes 5 to 6 dozen cookies.
You can use a lot more sesame seeds to coat the cookies than the recipe calls for because if you really love sesame seeds.
Beat together the tahina, sugars, butter, margarine and egg. In another
bowl, combine the flour, baking soda, and baking powder and mix well. Stir
the flour mixture into the tahina mixture, and mix well. Cover and chill
until easy to handle (2 hours or overnight). Preheat oven to 375. In a 6"
frying pan, at medium heat, stir sesame seeds until lightly toasted. Cool.
Shape the dough in 1" balls. Dip the cookies into the toasted seeds and
place them on the cookie sheets. Press the cookies down with a fork,
making a crisscross pattern on each with a floured fork.
These cookies are my favorite cut out cookies, The recipe was given to
me by my girlfriend Laurel several years ago and I use it for all my
Yontif cut out cookies. I have included 2 dairy variations (for Shavuot
and the 9 days) as the taste is AMAZING when you add butter. The cookies
are all prepared the same, the ingredients are just different. The dairy
cookies have a mild vanilla flavor, the rich dairy cookies are very rich
with a wonderful almond flavor, and the pareve cookies have a nice orange
Dairy ingredients II
Cream the margarine and sugar in a large bowl. Beat in the egg(s) until
the mixture is very light and fluffy. Add the remaining dry ingredients
and liquid ingredients in alternating doses, mixing well after each
addition. Chill for at least two hours. Preheat oven to 375. Roll out the
dough on a lightly floured board thinly and cut with your favorite cookie
cutters. Bake on an ungreased cookie sheet for 7 to 10 minutes. Cool on
wire racks and frost if desired. Store in a tightly sealed container
In a mixer bowl, on medium speed, beat the margarine until lightened in
texture. Add the sugar and beat for 5 minutes until light in color and
texture. Beat in the vanilla. Place the pecans, flour, salt and cinnamon
in a processor bowl. Pulse-process until the nuts are finely ground. Add
the flour mixture to the butter, and beat on low speed, until well mixed
and forming a dough. Wrap the dough in plastic wrap, and refrigerate at
least 1 hour. Preheat the oven to 350 with racks in the upper and lower
positions. Line 2 cookie sheets with parchment paper. In a jumbo zip-lock
bag (cut open on 3 sides). roll 1/4 of the dough to 1/8". Cut out cookies
using a 2 –inch round cookie cutter. On half of the cookies cut out a
center hole using a 1/2-inch round cookie cutter (if you have a triangle
cutter, this looks great for Purim). Repeat with the remaining dough.
Place in the oven, and bake for 7 minutes. Switch the lower cookie sheet
to the upper rack, and vice versa. Continue to bake for another 6-8
minutes, until the cookies are golden. Slide the parchment onto cooling
racks, and let the cookies cool completely. Melt the chocolate (in a
microwave on medium heat, or over hot water). Spread a thin layer of
chocolate on the flat side of the cookies without the holes and top with
the cookies with the holes. (do only a few at a time so that the chocolate
doesn’t harden before you put on the tops). For even more decorative
cookies, chocolate can also be drizzled over the tops. Let the chocolate
harden before storing.
© Eileen Goltz 2004