Sick of sufganiyot?

'Tis the season for those delicious, jelly-filled wonders, but if you've had a sufganiyot overload, here are some alternatives.

By GOURMETKOSHERCOOKING.COM
December 12, 2011 10:17
3 minute read.
Chocolate and Butterscotch Chip Fudgy Cookies

Chocolate chocolate chip cookies 480. (photo credit: Thinkstock/Imagebank)

It’s Kislev and we have Chanukah on the brain. That means latkes, sufganiyot – and all sorts of delicious foods for when the family comes for dinner. May the light of the holiday illuminate all of Klal Yisrael! Let’s start with dessert, specifically cookies.


Potato Chip Cookies

3/4 cup (1-1/2 sticks) margarine, softened
½ cup sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
½ cup miniature semisweet chocolate chips
1/3 cup diced candied fruit
1 cup crushed potato chips (about 3 cups uncrushed)

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Preheat oven to 350 degrees. Cream together margarine and sugar until light and fluffy. Beat in egg and vanilla. On low speed, add flour. Stir in chocolate chips and fruit. Shape dough into 1-1/2-inch balls. Roll in crushed potato chips and place on ungreased cookie sheets. Flatten with bottom of a glass. Bake for 14 to 15 minutes. Cook briefly on cookie sheets before removing to wire racks to finish cooling.

Pistachio Sugar Cookies

1 cup (2 sticks) margarine
1 cup sugar
1-1/2 teaspoons baking powder
1 egg
3 tablespoons nondairy creamer or soy milk
¼ teaspoon almond extract
3 cups flour
½ cup ground pistachios
Sugar for sprinkling
6 ounces semisweet chocolate, chopped
2 teaspoons shortening


Beat margarine until light and fluffy. Add sugar and baking powder and beat until well combined. Beat in egg, nondairy creamer and almond extract. On low speed, add flour and pistachios. Divide dough into thirds. Cover and chill for 3 hours. Preheat oven to 375 degrees. Roll out dough until about 1/8-inch thick. Cut out desired shapes and place on ungreased cookie sheets. Sprinkle with sugar and bake for 7 to 8 minutes. Cool briefly on cookie sheets before removing to wire racks to finish cooling.

When cookies are completely cool, melt together chocolate and shortening and stir until smooth (you can do this in a microwave or in a small pan on the stovetop over a low heat). Dip half of each cookie into the chocolate, then place on waxed paper to set.

Chocolate and Butterscotch Chip Fudgy Cookies

¾ cup chopped walnuts
½ cup plus
2 tablespoons flour
½ cup shredded coconut, toasted
½ teaspoon baking powder
½ cup (1 stick) unsalted margarine, room temperature
6 ounces unsweetened chocolate, chopped
2 cups semisweet chocolate chips, divided
4 teaspoons instant coffee crystals
1 tablespoon vanilla extract
1-1/2 cups sugar
4 eggs
½ cup butterscotch chips

Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine walnuts, flour, coconut and baking powder and stir until well mixed. In a medium sauce, over a low heat, combine margarine, unsweetened chocolate and 1 cup chocolate chips. Cook, stirring frequently until chocolate is melted and mixture is smooth. Remove from heat.

In a medium mixer bowl, whisk together coffee and vanilla until coffee dissolves. Add sugar and eggs and beat until thickened – about 2 minutes. Beat in melted chocolate mixture and then dry ingredients (chopped walnut mixture). Stir in remaining 1 cup chocolate chips and butterscotch chips. Drop by the 2-tablespoonful onto prepared baking sheets. Bake until puffed and cracked but still soft in center – about 15 minutes. Cool for sheets for 10 minutes before removing to wire rack to finish cooling.

These recipes were brought to you by www.gourmetkoshercooking.com


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