Cookies "Zemelach"

Category5 1023 Last Update: Mar 22, 2021 Created: Mar 20, 2021 0 0 0
Cookies
  • Serves: 13 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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A similar shortbread cookie (crumbly and tender, with a pleasant crispy sugar-cinnamon crust) was bought for me by my grandmother in a bakery that was next to our old house. Then I learned that it was called Zemelach, a traditional Jewish cookie. Not so long ago, I found one of his recipes on the Internet, which seemed to me the most successful. I corrected it a little and now I often bake such cookies for my family using it: it is prepared very simply and quickly.

Ingredients

Directions

  1. Remove the butter from the refrigerator in advance (2-3 hours before cooking the cookies) so that it becomes very soft, creamy, or soften it in the microwave just before cooking.
  2. Measure in separate containers the amount of wheat flour with baking powder and granulated sugar with salt and vanilla sugar or vanilla pod pulp (which can be scraped out with a sharp knife, after cutting the pod in half) into separate containers.
  3. Put butter of a creamy consistency in a mixing bowl with a volume of at least 3.5 liters and beat with a mixer with ordinary beaters with sugar, vanilla sugar (or vanilla pod pulp) and salt until fluffy.
  4. Then add the egg and milk to the butter and beat again until smooth.
  5. Sift through a fine sieve into the resulting mixture about ⅓ of the entire norm of wheat flour with baking powder, mix with a mixer. Then change the beaters on the mixer to beaters for yeast dough and add the rest of the flour into the dough in several steps, also sifting it and mixing with a mixer. At the end, quickly knead the dough with your hands so that it begins to lag behind them and the walls of the dishes.
  6. Line a large aluminum baking sheet (21 x 32 cm, 5 cm high) or any other similar surface you have in stock with non-stick baking paper and wrap the latter in the shape of the baking sheet.
  7. Then remove the paper from the baking sheet and, putting it on the table, roll out the dough on it along the contour formed from the baking sheet into a layer about 20 × 30 cm in size, periodically trimming it with your hands. Cut the dough sheet with a sharp knife into diamonds of the same size.
  8. Return the non-stick paper with the blanks back to the baking sheet and put them in the freezer for 10-15 minutes.
  9. At this time, mix the cinnamon and sugar for sprinkling (or you can choose not to do this, then the sugar crystals not colored with cinnamon will look more prominent on the surface of the finished products and create a slightly crisper crust).
  10. Turn on the oven and heat it to 3.5 (about 180 ° C).
  11. When the cookie cuttings have cooled, sprinkle them evenly with a mixture of sugar and cinnamon (or first with sugar and then cinnamon, sifting it through a fine sieve). Place them in a preheated oven and bake until golden brown at the bottom of the cookies at 3.5 (about 180 ° C) for about 25-30 minutes or as recommended in the instructions for your oven for baking shortcrust pastry.
  12. Remove the baking sheet with ready-made cookies from the oven, immediately re-cut it with a sharp knife along the previously marked lines of rhombuses and completely cool on the baking sheet for 1.5-2 hours (while the cookies are hot - they are soft and brittle, so it is better not to touch them). Then use a spatula to place the cookies on a flat serving plate and serve. But it will be better if it stands for 8-12 hours at room temperature in an open container.
  13. Store the rest of the cookies at room temperature in an open container (it will remain crumbly, and its crust will be crispy) for up to 4-5 days.

Cookies "Zemelach"



  • Serves: 13 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

A similar shortbread cookie (crumbly and tender, with a pleasant crispy sugar-cinnamon crust) was bought for me by my grandmother in a bakery that was next to our old house. Then I learned that it was called Zemelach, a traditional Jewish cookie. Not so long ago, I found one of his recipes on the Internet, which seemed to me the most successful. I corrected it a little and now I often bake such cookies for my family using it: it is prepared very simply and quickly.

Ingredients

Directions

  1. Remove the butter from the refrigerator in advance (2-3 hours before cooking the cookies) so that it becomes very soft, creamy, or soften it in the microwave just before cooking.
  2. Measure in separate containers the amount of wheat flour with baking powder and granulated sugar with salt and vanilla sugar or vanilla pod pulp (which can be scraped out with a sharp knife, after cutting the pod in half) into separate containers.
  3. Put butter of a creamy consistency in a mixing bowl with a volume of at least 3.5 liters and beat with a mixer with ordinary beaters with sugar, vanilla sugar (or vanilla pod pulp) and salt until fluffy.
  4. Then add the egg and milk to the butter and beat again until smooth.
  5. Sift through a fine sieve into the resulting mixture about ⅓ of the entire norm of wheat flour with baking powder, mix with a mixer. Then change the beaters on the mixer to beaters for yeast dough and add the rest of the flour into the dough in several steps, also sifting it and mixing with a mixer. At the end, quickly knead the dough with your hands so that it begins to lag behind them and the walls of the dishes.
  6. Line a large aluminum baking sheet (21 x 32 cm, 5 cm high) or any other similar surface you have in stock with non-stick baking paper and wrap the latter in the shape of the baking sheet.
  7. Then remove the paper from the baking sheet and, putting it on the table, roll out the dough on it along the contour formed from the baking sheet into a layer about 20 × 30 cm in size, periodically trimming it with your hands. Cut the dough sheet with a sharp knife into diamonds of the same size.
  8. Return the non-stick paper with the blanks back to the baking sheet and put them in the freezer for 10-15 minutes.
  9. At this time, mix the cinnamon and sugar for sprinkling (or you can choose not to do this, then the sugar crystals not colored with cinnamon will look more prominent on the surface of the finished products and create a slightly crisper crust).
  10. Turn on the oven and heat it to 3.5 (about 180 ° C).
  11. When the cookie cuttings have cooled, sprinkle them evenly with a mixture of sugar and cinnamon (or first with sugar and then cinnamon, sifting it through a fine sieve). Place them in a preheated oven and bake until golden brown at the bottom of the cookies at 3.5 (about 180 ° C) for about 25-30 minutes or as recommended in the instructions for your oven for baking shortcrust pastry.
  12. Remove the baking sheet with ready-made cookies from the oven, immediately re-cut it with a sharp knife along the previously marked lines of rhombuses and completely cool on the baking sheet for 1.5-2 hours (while the cookies are hot - they are soft and brittle, so it is better not to touch them). Then use a spatula to place the cookies on a flat serving plate and serve. But it will be better if it stands for 8-12 hours at room temperature in an open container.
  13. Store the rest of the cookies at room temperature in an open container (it will remain crumbly, and its crust will be crispy) for up to 4-5 days.

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