Crave-worthy cookies

July 12, 2018 19:27

Esther's la petite cookies. (photo credit: PASCALE PEREZ-RUBIN)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

I’ve made so many different kinds of cookies in my life, there’d be no way to count all of them. Some are filled with jelly or cream, while others are folded over in a complicated fashion. The common denominator is that they all are somehow connected to my late mother, Esther.

She would make crunchy orange-blossom cookies with sesame seeds and ground almonds that she would store in beautiful metal containers. Over the years, I’ve learned many new techniques that have allowed me to reproduce many of the cookies that I remember munching on as a child. If you add a little more liquid, or a little more oil, the texture changes, and I love playing around with the ingredients until the cookies come out perfectly.


Related Content