Baking Cookies in the Jewish Home

During the Jewish Holidays there are frequent visits from relatives, family, neighbors and friends and baked goods are often served or left on the table. Many bakers find cookies to be the most convenient to prepare and serve because they keep well and are always ready when needed.

Chocolate chip cookies are a favorite among Jewish bakers. They are easy to make, are very versatile, and can be made in advance. Because dairy products may not be eaten directly after a meal containing meat or poultry, cookies and other desserts are often prepared with nondairy ingredients. Since there are so many new alternatives to milk and other dairy products, it is easier to create delectable baked goods that can be enjoyed anytime.

Cookie Bake

Here is one of the classic non-dairy Jewish recipes for chocolate chip cookies.

Chocolate Chip Cookies

1 cup margarine

1/2 cup sugar

1 1/2 cups firmly packed brown sugar

2 large eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

24 ounces semi-sweet chocolate chips

1/2 cup walnuts (optional)

Preheat oven to 350. Grease cookie sheets and set aside.

Cream together the margarine and sugars until light and fluffy. Add the eggs, one at a time. Then add the vanilla.

stir together the flour, baking powder, baking soda, and salt.

Gently mix in the dry ingredients until just blended.

Fold in the chocolate chips (and nuts, if using).

Drop Tablespoons of dough onto the greased cookie sheets, an inch apart, and bake approximately 7-9 minutes.

If soft cookies are desired, take them out of the oven a little earlier than you normally would. They may still look raw in the center (outer edges should be baked completely) but they will continue to bake while one the baking sheet. Let them sit on the baking sheet for 2 minutes and then remove to cool completely on a cooling rack.

For firmer cookies, allow to bake until they are completely done (about 9 minutes) and then remove as above.

*Please note that because most ovens work differently, cookies should be checked at the minimum time. Larger cookies will take longer, smaller cookies will baker in a shorter amount of time. The outer edge of the cookies should be lightly browned when baked.

Baking Cookies in the Jewish Home

Judy Hopler is a pastry chef who shares her FREE recipes and tips at [http://thejewishbaker.com] - In addition to the recipe list that is be updated frequently, Judy talks about the Jewish Holidays and the traditional foods that are served during each of them. Subscribers are able to submit their own recipes as well as comment on existing recipes.

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