L ifestyles /C ulture
Nontraditional Sweets to Break the Fast
F O OD
IN MANY SEPHARDIC
cultures, the first bite to
break the fast is traditionally
something sweet — a piece of
cake, dried fruit, sugared nuts, a
spoonful of jam or a milky, sweet
drink made from an infusion of
rosewater and toasted seeds.

Some Ashkenazi Jews serve
zimsterne, a star-shaped spice
cookie, to start their break-fast.

Today’s column takes
that theme and varies it a bit,
featuring three different cookie
recipes for your Yom Kippur
buffet: white chocolate coconut
raspberry jam cookies, flourless
chocolate chocolate chip cookies
and pecan snowball cookies.

WHITE CHOCOLATE
COCONUT AND RASPBERRY
JAM COOKIES
Makes 3-4 dozen cookies
Even though they seem to be
a variation on simple, homey
chocolate chip cookies, these
cookies are incredibly rich
and sophisticated. They are
also pretty, with the ribbon
of raspberry jam running
through each one.

Some people don’t like
chocolate or coconut — this is
mystifying but true nonethe-
less. In such cases, you can omit
the coconut and dark chocolate
and double the white chips.

Dough: 2½ cups flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 stick butter at room
temperature ¼ cup sour cream
½ cup granulated sugar
1½ cups brown sugar
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract
¾ cup white chocolate chips
¾ cup semisweet chocolate
chips JEWISHEXPONENT.COM
¾ cup finely chopped
pecans ¾ teaspoon baking soda
Additional powdered sugar
for coating cookies
½ cup sweetened, flaked
coconut Swirl:
4 tablespoons raspberry jam
¼ cup white chocolate chips
Make the batter: Cream the
butter and sugars until light
and fluffy.

Add the egg and vanilla;
mix, then add the sour cream
and mix well.

Add the dry ingredients and
mix. Add the chocolate chips.

Make the swirl: In a
heatproof bowl, melt ¼ cup
of white chocolate chips in
a microwave oven on 30%
power for 1 minute. Watch it
carefully; white chocolate can
burn easily.

Once melted, add the
raspberry jam and mix well.

Put them together: Add
about 1 tablespoon of the
jam mixture in various spots
throughout the dough in the
bowl and just barely fold it in.

Do not to overmix the jam into
the dough, or your dough will
turn pink. You want more of
a swirl effect, so once that is
achieved, stop mixing.

Drop the mixture by spoon-
fuls onto a parchment-lined
cookie sheet, flatten slightly
and place in a 350 F oven for
10-12 minutes. Repeat the
second step in batches until all
the dough is used.

FLOURLESS DOUBLE
CHOCOLATE COOKIES
Makes about 18 cookies
These are so rich and delicious,
they elevate the mere cookie
to something really special. Be
sure not to overmix or overbake
as that will impact the texture.

1 cup semisweet chocolate
chips ½ stick butter
1 egg
¾ cup powdered sugar
¼ cup cocoa powder
Flourless double chocolate cookies 
¼ teaspoon baking powder
½ cup chopped walnuts
Heat your oven to 350 F.

Melt ½ cup of the chocolate
chips and the butter in a micro-
wave-safe bowl at 50% power.

Remove it from the heat and
whisk in the egg, sugar, cocoa
powder and baking powder.

Add the remaining choco-
late chips and nuts.

Drop the mixture by spoon-
fuls onto a parchment-lined
cookie sheet and bake for 10
minutes. Leave the cookies on the
sheet for 5 more minutes after
baking. PECAN SNOWBALL COOKIES
Makes 3 dozen cookies
These humble round cookies
are an oldie but a goodie; every
time I make them, someone
asks for the recipe. Rolling
them in powdered sugar twice
may seem like a pain, but it is
worth it. The first pass brings
some additional sweetness; it
almost melts the sugar to the
cookie. The second pass, after
the cookies cool, makes them
look pretty with the dusting of
powdered sugar.

1 cup butter, softened
JEWISH EXPONENT
Photo by Keri White
½ cup powdered sugar
1 teaspoon vanilla
2¼ cups flour
¼ teaspoon salt
Preheat your oven to 350 F.

Cream together the butter,
powdered sugar and vanilla.

Mix the remaining ingre-
dients together and add to
the butter mixture; continue
mixing until dough holds
together. Shape the dough into 1-inch
balls, and place the balls on an
ungreased cookie sheet.

Bake for 10-12 minutes —
do not allow the cookies to
brown. While the cookies are still
warm, roll them in powdered
sugar. When they cool, roll
them in powdered sugar
again. l
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