Sugar Kichelach Recipes

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EASY SUGAR COOKIES



Easy Sugar Cookies image

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!

Provided by Stephanie

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 7

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g

SUGAR KICHELACH



Sugar Kichelach image

Make and share this Sugar Kichelach recipe from Food.com.

Provided by Mimi Hiller

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 4

2 eggs
1/2 teaspoon salt
2 tablespoons oil
1 1/4 cups flour

Steps:

  • Beat eggs, stir in salt and oil.
  • Add flour gradually, mixing constantly, until dough is smooth.
  • Turn onto a floured board.
  • Roll 1/8" thick.
  • Cut in 2" squares.
  • Dip one side of square in oil, then sugar.
  • Bake sugar-side up on ungreased baking sheet at 400 F for 6 - 8 minutes.
  • Some cookies may brown more quickly than others, so remove as ready.

Nutrition Facts : Calories 956.2, Fat 38.7, SaturatedFat 6.9, Cholesterol 423, Sodium 1305.9, Carbohydrate 120, Fiber 4.2, Sugar 1.2, Protein 28.7

CHERRY RUGELACH WITH CARDAMOM SUGAR



Cherry Rugelach With Cardamom Sugar image

These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you're so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months. (Watch Melissa Clark make her cherry rugelach.)

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 dozen rugelach

Number Of Ingredients 15

1 (8-ounce/225-gram) package cream cheese, softened
1 cup/225 grams unsalted butter (2 sticks), softened
1/4 cup/50 grams granulated sugar
1 teaspoon vanilla extract
2 cups/255 grams all-purpose flour, plus more for rolling
1/2 teaspoon fine sea salt
Nonstick cooking spray (optional)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar, firmly packed
1 3/4 teaspoons ground cardamom
1/4 teaspoon ground cinnamon
3/4 cup/75 grams walnuts, coarsely chopped (optional)
1/2 cup dried cherries, coarsely chopped
1/2 cup/120 milliliters cherry preserves or jam
Milk, for brushing

Steps:

  • Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
  • Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
  • Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
  • Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
  • On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
  • Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
  • Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
  • Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
  • When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
  • Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

EGG KICHELACH



Egg Kichelach image

Make and share this Egg Kichelach recipe from Food.com.

Provided by Mimi Hiller

Categories     Drop Cookies

Yield 30 cookies

Number Of Ingredients 5

3 eggs
1/2 cup oil
2 tablespoons sugar
1 cup flour, sifted
1/4 teaspoon salt

Steps:

  • Beat eggs until light and fluffy.
  • Then beat in remaining ingredients, until very smooth .
  • Drop from a teaspoon onto a greased baking sheet about 3-inches apart. Sprinkle with sugar, if desired.
  • Bake at 325 F for 15 to 20 minutes.

Nutrition Facts : Calories 57.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 21.1, Sodium 26.5, Carbohydrate 4.1, Fiber 0.1, Sugar 0.9, Protein 1.1

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