YIELD Makes 3 dozen cookies
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My daughter, who is attending university an hour away from our home, gets a bit jealous when she reads about the food I am cooking. She's a good cook and baker, but her schedule doesn't always allow her as much time in the kitchen as she would like. So when I made these for my husband's family Hanukkah party, I had to promise her that I would make them again this week when she arrives home for the Christmas break.
Traditionally, these are baked with nuts and raisins in them, but you can find all kinds of different flavours in bakeries now. I made some of this batch with grated chocolate inside, and sometimes you see them with fruit jams as well. Initially, I forgot to photograph them and by the time I remembered, there was this lone little pastry left.
This recipe is from The Book of Jewish Food by Claudia Roden.
|4 oz||unsalted butter, cold|
|4 oz||curd or cream cheese|
|4 oz||sour cream, plus a little more if necessary|
|a pinch of||salt|
|1 cup||plain flour|
|1||egg yolk to glaze|
|For the filling|
|2 oz||superfine sugar|
|2 tsp||ground cinnamon|
|4 tbsp||raisins, finely chopped|
|4 oz||walnuts, finely chopped|
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