A few weeks ago I posted on Instagram about wanting to make these rolled cookies that I’m sure many of our mothers/grandmothers used to make. After getting a few recipes, (and A LOT of “please share”) I decided to give it a go with one of my friends recipe.
I cannot tell you how amazing they taste. The perfect cookie to dip in your hot tea.
I am so excited for all of you!
To view video of step by step click here
3 eggs
1 cup sugar
2/3 cup oil
1/4 cup orange juice
1 tsp vanilla
2 tsp baking powder, divided
3 tsp cocoa powder
4-5 cups flour, divided
DIRECTIONS
Preheat oven to 350F. You will need about 3 full size baking sheet for this. Line them up with parchment paper.
In the bowl of a mixer, combine eggs, sugar and oil. Whisk until frothy and pale yellow. Add in orange juice and vanilla and mix.
Separate your batter in 2, keeping half of the batter in your mixer and the other in a separate mixing bowl.
Change attachment of the mixer to paddle. Add 1 tsp baking powder. Get mixer started and add about 2-2.5 cups of flour, 1 tbsp at a time. Stop adding once dough is stif and slightly sticky. Transfer to a floured working surface.
Add the extra batter into your empty mixer. Add cocoa powder, 1 tsp baking powder and 2-2.5 cups of flour, 1 tbsp at a time. Again looking for the same consistency. Once done, transfer to a floured working surface.
Separate each ball in two. Roll out one white and one chocolate dough. Place one on top of another. For a roll with both doughs. Slice very thin pieces that you can either flatten more for a more crunchy cookie, or leave in a log for a less crunchy cookie.
Transfer cookies to baking sheet. Bake for 12-14 min for a light colored cookie and 15-18 min for slightly golden brown cookie.
Enjoy,
Guila
Full credits of this recipe go to Madeleine Bohbot and her daughter in law Simcha.
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