Twisted Cinnamon Cookies
Ruthy’s mother and grandmother made these cookies, and now Ruthy is making them for her family. When Ruthy’s kids were small, they would shape the cookies into their own initials.
Yield: about 6 dozen cookies
3 eggs 3
1 egg white 1
3/4 cup vegetable oil 175 mL
3 cups all-purpose flour 750 mL
1 cup lightly packed brown sugar 250 mL
1 3/4 tsp baking powder 7 mL
Coating:
1/3 cup granulated sugar 75 mL
1 tbsp ground cinnamon 15 mL
Coating:
In a bowl, combine sugar and cinnamon. Set aside.
In a food processor or with an electric mixer, pulse together eggs, egg white and oil just until combined. Mix in flour, brown sugar and baking powder for about 5 seconds or just until combined dough forms into a ball (do not overmix).
Using a heaping teaspoonful (5 mL) of dough for each cookie, roll out on a lightly floured work surface into a rope about 5 inches (12.5 cm) long. Fold rope in half and twist halves together or form into S or any other shape you desire).
Roll each in cinnamon sugar, coating well; place on greased or parchment paper–lined cookie sheets. Bake in 375°F (190°C) oven for 12 to 15 minutes or until light golden on the bottom.
Mock Chicken Soup
15 mL vegetable oil
1 large onion, chopped
8 carrots, peeled
2 parsnips, peeled
6 celery stalks
2.5 L water
50 mL vegetarian chicken stock
Half bunch each fresh parsley and dill
Salt and pepper
In stockpot, heat oil over medium-high heat; cook onions, stirring often, just until starting to brown.
Meanwhile, cut carrots and parsnips into coins. Chop celery. Add vegetables to pot; cook, stirring often, for about 2 minutes. Pour in water. Stir in stock. Cook for about 50 minutes. Tie up parsley and dill in mesh vegetable bag or piece of cheesecloth. Add bag to pot; simmer for about 10 minutes longer or until vegetables are tender-crisp and flavour of herbs is absorbed. Season with salt and pepper to taste.
Cinnamon Babka
IMPERIAL VERSION
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