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Kokosh Cookies

 

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Kokosh Cookies
 

 

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Recipe

Kokosh Cookies

These Kokosh cookies are inspired by the traditional Jewish kokosh cakes, they are so good.

Times

  • Ready Time : 0 min

Servings

12 cookies

Ingredients

  • 1½ cups (3 sticks) margarine, softened
  • 1 cup sugar
  • 2 large eggs, separated (reserve 1 white for filling, save 1 for another use)
  • 1 tablespoon vanilla extract
  • 3 cups flour
  • 1 teaspoon kosher salt

Filling

  • 1 reserved egg white
  • ¼ cup packed light brown sugar
  • 3 tablespoons unsweetened cocoa

Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk or nondairy creamer
  • ½ teaspoon vanilla extract

Directions

Prepare the cookies: Using an electric mixer, beat margarine and sugar. Add egg yolks and vanilla. Slowly stir in flour and salt, and mix until a dough forms. Shape into a disc, and wrap in plastic wrap. Refrigerate until ready to use.

Prepare the filling: In a small bowl, whisk together egg white and 1 tablespoon water. Set aside. In another small bowl, stir together brown sugar and cocoa. Set aside.

Assembly: Set the dough on a sheet of parchment paper. Flatten slightly and place another sheet of parchment paper on top. Using a rolling pin, roll out the dough to a 6- x 14-inch rectangle. Remove the top sheet of parchment paper. Brush the rectangle with the egg white wash. Sprinkle the brown sugar mixture evenly over the dough. Pat down to ensure it sticks. Using the bottom parchment paper for support, carefully roll up the dough starting at the narrower side. (The final log should be 6 inches long.) Roll as tightly as possible, and press the edges together to prevent the roll from coming undone. Roll back up in parchment paper and freeze until firm, about 20 minutes. Rotate the roll while it is in the freezer to prevent flattening on one side. The roll should not be frozen completely, but firm enough so it doesn’t flatten while being cut.
Preheat oven to 350° F. Line a cookie sheet with parchment paper. Using a serrated knife, cut roll into ½-inch slices. Gently place on prepared cookie sheet. If the roll cracks, gently press back together before baking. Bake for 24 to 25 minutes, or until cookies are beginning to turn golden. Allow to cool completely on the tray before removing.

Prepare the icing: Combine confectioners’ sugar, milk, and vanilla in a resealable plastic bag, and mix well. Snip off a corner of the bag, and drizzle icing over cooled cookies. Allow to dry overnight so the icing can harden.

About Nechama Fiddle

avatar

I love to bake. Its really a problem. Sort of. Its a huge problem for my perpetual diet. For my boss, and my husbands coworkers- not so much! I love trying out new recipes, and combining different recipes together to make something totally new. I also love to feed people, which leads back to my original problem! So basically, if you want a lot of good yummy food, come over to CantStopBaking.blogspot.com, and have fun!

 

comments

 

4 Responses to Kokosh Cookies

  1. I will try almost any new cookie but these look especially good; I like the cocoa filling — not too sweet — and the dough looks nice and crumbly.

  2. The cookies look delicious! Can the margarine be reduced or replaced, or can the number of servings be increased? It seems like a lot of margarine for 12 cookies.

  3. avatar says: Dinah

    Can oil be substituted for margarine?

  4. Dvora- The reason why there are so few cookies are because the recipe is for jumbo size cookies. If you make 2 rolls instead of one, you would get much more cookies, and smaller ones too.
    Dinah- I wouldn’t recommend switching the margarine for oil. Cookies generally need the margarine to hold their shape.

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