RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kichel, Egg - pareve
Betty Newman, in the Jewish Bulletin of Northern California, writes: "Special occasions from brit milah to bar and bat mitzvah are rich and sweet already. But you can sweeten any simcha even further with a platter of freshly baked cookies. "Most cookies are quick to prepare and easy to serve. Many freeze well, so they can be made in advance. "Egg Kichel are a Jewish classic ..." Egg Kichel Makes about 2 dozen 3 eggs 1/2 cup oil 1 tsp. vanilla 4 tsp. sugar 1 cup flour (sifted) Beat eggs well. Add oil slowly, a little at a time, while still beating. Add vanilla and sugar. Add half the flour and beat about 3-4 minutes. Add remaining flour and combine well. Drop by the teaspoon on greased cookie sheet. Bake 7 minutes at 400 degrees, then reduce to 375 degrees for 5 minutes. Turn off oven and leave kichel in oven for 18 minutes.
