Follow these steps for perfect results
Margarine
Softened
Eggs
Almond Extract
Flour
Salt
Sugar
Lemon Juice
Orange Juice
Baking Powder
Chopped Nuts
Optional
Powdered Sugar
For dusting
Cream margarine until smooth.
Gradually add sugar to the margarine and mix until well combined and fluffy.
Add eggs to the creamed mixture one at a time, mixing well after each addition.
Incorporate the liquid (lemon juice and orange juice mixture) and almond extract.
In a separate bowl, sift together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Use hands to form a cohesive cookie dough.
Divide the dough into 3 equal balls.
Roll each ball into a log shape, approximately 1 inch in diameter.
Place the logs onto a lightly floured cookie sheet.
Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the tops crack and are slightly brown.
Remove the cookie sheet from the oven.
Let the logs cool slightly, then slice each log diagonally into approximately 1/2-inch thick slices.
Return the sliced cookies to the cookie sheet, cut-side up.
Toast the cookies in the oven for an additional 7 to 10 minutes, or until golden brown and crisp.
Remove from oven and let cool completely on a wire rack.
Sift powdered sugar over the cooled cookies (optional).
Serve and enjoy as a coffee dunker.
Expert advice for the best results
For a richer flavor, use brown sugar instead of white sugar.
Add chocolate chips or dried fruit for extra flavor and texture.
Store in an airtight container for up to a week.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange cookies on a plate and dust with powdered sugar.
Serve with coffee or tea.
Offer as part of a dessert platter.
The strong flavor pairs well with the sweetness of the cookie.
A sweet dessert wine complements the cookie's flavors.
Discover the story behind this recipe
A traditional Jewish cookie often served during holidays.
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