Time to use up the chamatz - The Jewish Standard

My friend, Ruth Smith from Paramus, shares these two family-favorites of hers with readers. Thelma’s Mandelbread comes from late mother-in-law Thelma, and Judy Cookies, from her close family friend Judy Marenoff of Rockland County.

Judy Cookies

Â½ lb. slightly softened salted butter (if using unsalted butter, add 1-1 Â½ teaspoons salt)
Â½ cup sugar
2 egg yolks
2 cups flour, sifted
Â½ teaspoon vanilla
Chocolate chips

Mix all ingredients except chocolate chips. Form into small balls between palms of hand. Place balls on ungreased cookie sheet. Push one chocolate chip into center of each ball. Bake at 350 degrees for 8-12 minutes.
Yield ~60 small cookies

Thelma’s Mandelbread

3 egg whites
3/4 cup sugar
3/4 cup oil
3 cups flour
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon vanilla
Sugar and cinammon to sprinkle

Stir together 3 egg whites and sugar. Add oil and 1 cup flour, baking powder, nuts, raisins, and vanilla. After these ingredients are well mixed, add remaining 2 cups flour (one at a time). Knead with hands if necessary. Heat oven to 350 degrees. Shape dough into 4 loaves. Flatten and make oval loaves. Place on ungreased cookie sheet and sprinkle with sugar and cinnamon. Bake 35 minutes. Slice into Â½ inch thick slices. Put back on cookie sheet and bake 10 minutes. Turn slices over and bake on other side for 10 minutes.

Cooking with Beth

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