Yid.Dish: Leaf Cookies

Purchase a commercial leaf-mold — most have two 2 1/2-inch long cutouts — in specialty stores or make your own mold by cutting a leaf shape out of a thick piece of plastic or cardboard.

(About fifty 2 1/2-inch or thirty 4-inch cookies) 3/4 cup all-purpose flour

1/3 cup finely ground almonds, hazelnuts, pecans, or walnuts

1/8 teaspoon salt

1/4 cup (1/2 stick) butter or margarine, softened

1/3 cup superfine sugar

1 large egg or 2 large egg whites

1/2 teaspoon vanilla, almond, or orange extract

12 ounces semisweet or bittersweet chocolate, melted (optional)

1) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or grease a large baking sheet.

2) Combine the flour, nuts, and salt. Beat the butter or margarine until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg or egg whites. Add the extract. Stir in the flour mixture.

3) Place a leaf-mold or stencil flat on the prepared baking sheet. Using a spatula dipped in cold water, spread a thin layer of batter in the mold (about 1 heaping teaspoonful for a 2 1/2-inch long mold), then carefully remove the mold. Wipe away any excess batter. Repeat, leaving about 1-inch between cookies.

4) Bake until the edges are lightly colored, about 8 minutes. Set the baking sheet on a rack and let cool. Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

5) For Chocolate-Dipped Leaf Cookies: Dip the tops of the cookies into the melted chocolate or spread the chocolate using a metal spatula. Place on a wax paper-lined baking sheet and let stand until set.

Written by

Leah Koenig

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Yid.Dish: Leaf Cookies

Thank you!

This article has been sent!