Sugar Kichelach Recipes

SUGAR KICHELACH

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.

EGG KICHELACH

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.

CHERRY RUGELACH WITH CARDAMOM SUGAR

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

Steps:

• Beat eggs well.
• Add oil slowly, a little at a time, while still beating.
• Add vanilla and sugar.
• Add half the flour and beat about 3-4 minutes.
• Add remaining flour and combine well.
• Drop by the teaspoon on greased cookie sheet. Bake 7 minutes at 400 degrees, t hen reduce to 375 degrees for 5 minutes.
• Turn off oven and leave kichel in oven for 18 minutes.

POPPY SEED KICHELACH

Steps:

• Beat the eggs until light, then beat in the oil, sugar, flour and salt. Beat until very smooth.
• Stir in the poppy seeds, if you like. Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each.
• (They spread and puff in baking). Bake in a 325 degree oven 15 minutes or until browned on the edges.
• Mohn Kichlach 2 1/4 oz poppy seeds 1/2 cup oil 2 onions, diced 2 tsp. salt (I think I add more) 1/2 tsp. pepper 6 cups flour 1 tsp. baking powder 2 glasses water
• Oven at 350 degrees Mix all ingredients.
• Roll out flat (thinner will be crisp, thicker will be doughier, slightly chewier)..
• Score into squares.
• Put on a greased cookie sheet. Bake 15 minutes or until slightly brown.
• Break into pieces.