Israeli Machine Cookies
- 4 sticks margarine, softened
- 7 cups all-purpose flour
- 1 1/2 cups sugar + 1 cup for dipping
- 5 eggs (room temperature works best)
- 2 1/2 tspn. baking powder
- 2 tspn. vanilla
- Zest of 1 lemon
- Supplies:
- Large mixing bowl
- 2-3 Cookie trays, greased.
- Mixer with pastry or cookie press attachment
- Preheat your oven to 350u0b0 f.
- Mix the margarine, flour, baking powder and sugar in a large bowl. Add eggs, vanilla, and lemon zest and mix. If the dough is too sticky to roll into a ball at this point, more flour may be added.
- With your mixer in place, choose a cookie or pastry press attachment hole to shape your cookies. (I use the Bosch Universal Plus Pastry Press Attachment's rectangular shape, as rectangular shaped cookies will bake more evenly and have more crisp.) Pour the remaining 1c. of sugar into a wide bowl or plate.
- Using the mixer with press attachment, press the dough into long cookies approximately 3" in length. Place the cookies top-down in the sugar before transferring them to the baking tray, giving the cookies a light sugar-coating. This is fastest when done with two people, but can easily be done alone. The amount of cookies this recipe turns out depends greatly on the thickness and length of the cookies (I usually end up with around 70 small cookies).
- Bake at 350u0b0 for approximately 35 minutes or until the tops of the cookies appear golden. Enjoy with a cup of coffee or tea!
margarine, flour, sugar , eggs, baking powder, vanilla, lemon, mixing bowl, trays, pastry
Taken from www.epicurious.com/recipes/member/views/israeli-machine-cookies-50173039 (may not work)