I think some of the cousins might enjoy having the recipe for Bubbie Cookies. I remember going to visit Bubbie and she would either already have some of these cookies ready on a plate or she would just quickly whip them up while we were there. I love these cookies. In fact, I just made them about 2 weeks ago. Heidi and Kajsa love them too and we're looking forward to making them for Leah. Although, you can eat them plain, with an egg yolk glaze or egg yolk glaze topped with sugar, my favorite way is sprinkled with poppy seeds. This is a great cookie because it is not too sweet. You can feel good about giving them to your kids.
Bubbie Cookies
2 eggs
1/2 cup oil
1 - 1 1/2 tsp baking powder
1 tsp vanilla
1/2 cup sugar
1/4 cup
orange juice (optional)
2-1/2 cup flour (may need more or less)
1/8 tsp salt
Egg yolk glaze (optional)
2 egg yolks (nobody will mind if you use the egg whites, too)
2 tablespoons water
Toppings: sugar or poppy seeds (optional)
Combine eggs, oil, vanilla, sugar, baking soda, salt and
orange juice. Add flour one cup at a time. You may need more
of less flour but continue adding until you have to knead the flour in by hand
and you have a fairly solid dough. Take small amounts
(the size of a small walnut) and roll between your hands to form a rope
about 6-7 inches long. Form into pretzel shapes and place on ungreased
cookie sheet.
To make
the egg yolk glaze, separate 2 eggs, discarding the egg whites. Mix with
a fork and add 2 tablespoons of water. Brush glaze over the unbaked
cookies. Sprinkle lightly with sugar or poppy seeds. Bake at
350 degrees for 10-15 minutes until cookies are a little more than
slightly brown. Optionally you can roll out the dough and cut with
cookie cutters or with the top of a drinking glass.
I had served these cookies to many people and everybody loves them. They always remind people of cookies they had years ago or cookies from Europe. Enjoy!!