These cookies make a beautiful presentation, but they look much harder to make than they really are. The dough is easy to work with, the filling easy to make and the cookie easy to eat! My neighbor sent these once for Mishloach Manos, and the recipe made its way to Israel to her great
- 1 oz. fresh yeast (or 2 Tbsp yeast) -
- 3 Tbsp sugar -
- ½ cup warm water -
- 4 sticks margarine -
- 4 egg yolks (reserve whites for the -
- 4 cups flour -
- 4 egg whites -
- 1 cup sugar -
- 1 Tbsp cornstarch -
- 1 Tbsp vanilla sugar -
- ½ cup confectioner’s sugar -
1. Place the yeast, sugar and water in a small bowl and let stand for 5 minutes, or until proofed.
2. In the large bowl of an electric mixer, cream the margarine and yolks until light, then add the yeast mixture and flour. Blend well. Cover well and refrigerate for 4 hours or overnight.
3. For the filling: In the bowl of an electric mixer fitted with a beater, beat egg whites and slowly add sugar until soft peaks form. Add cornstarch, vanilla sugar and confectioner’ sugar and mix well to combine.
4. Preheat oven to 350° F.
5. Divide dough into 6 even parts. Roll out one part thinly (about 1/8 of an inch) on a floured surface into a rectangle. Spread filling over dough and roll up jelly-roll style, starting with the shorter end.
6. Cut into slices and lay each cookie down on its side on a cookie sheet lined with parchment paper. Repeat with remaining dough and filling. Bake 15 to 20 minutes or until just beginning to brown.
NOTES: The original recipe calls for one package of instant vanilla pudding (2.8 oz), but I don’t like to use processed or packaged convenience products, so I made it with the ingredients above, and it was great. If you want to use the instant pudding, leave out the cornstarch and vanilla sugar.
This dough freezes very well.